Cocoa is a precious commodity with a long history. It was cultivated by the ancient Aztecs and grown from Mexico to Peru. Back then, the beans were - and in some places still are - real "small change." However, the way cocoa was enjoyed was somewhat different.
Cocoa liquor (also referred to as cocoa mass or cocoa content) is a central component in the production of chocolate and other cocoa products. It contains all the natural ingredients of the cocoa bean - cocoa butter <https://www.pureraw.de/Kakaobutter-Sorte-Criollo-Bio-Roh> and cocoa solids - without additives.
Definition:
Cocoa liquor is the pure, unprocessed mass obtained from cocoa beans. It is produced by grinding roasted cocoa beans, where both the cocoa butter and the solid components of the cocoa (cocoa mass) are mixed together.
Translation and Definition of Terms:
- Cocoa liquor can be translated into German as Kakaomasse.
- The term "liquor" comes from the Latin "liquor," meaning "liquid," and does not refer to an alcoholic beverage, but to the liquid state that the cocoa mass can take on after processing.
Production:
For the production of cocoa liquor, cocoa beans <https://www.pureraw.de/Kakaobohnen-Sorte-Criollo-Bio-Roh> are ground and gently heated at a very low temperature (approx. 38-40 °C) until a paste is formed. At this stage, it is still the complete, unrefined Criollo cocoa bean. Our cocoa liquor is made from our cocoa nibs <https://www.pureraw.de/Kakao-Nibs-Sorte-Criollo-Bio> and comes from controlled organic cultivation.
Composition:
- Cocoa butter: The fat of the cocoa bean, responsible for the melting taste and texture.
- Cocoa solids: The ground, solid components responsible for the taste, color, and cocoa content.
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Ingredients: Cocoa paste (Criollo) from controlled organic cultivation
Origin: Peru
Preparation: As needed, melt the desired amount of cocoa paste at approx. 37 °C and use for cooking, baking, or blending.
Tip: Freshly grated, you get a delicious topping for desserts, muesli, or powerfood bowls. Be creative - cocoa liquor always guarantees a special raw food taste experience!
In a cocoa ceremony <https://www.pureraw.de/Anleitung-PureRaw-Kakao-Zeremonie>, as included in the PureRaw Set <https://www.pureraw.de/Kakao-Zeremonie-Set-Bio-Roh_1>, cocoa liquor or cocoa mass is prepared in liquid form to enjoy the energetic and health benefits of cocoa.
Use in chocolate production:
Cocoa liquor is often used as a base for chocolate production. Depending on the proportion of cocoa mass and cocoa butter, it is used to make dark chocolate, milk chocolate, or other cocoa products. It can also be used as pure, unprocessed cocoa to achieve an intense, rich cocoa flavor.
The cocoa liquor has a full-bodied, strong taste and is therefore suitable for all recipes that are to be given a delicious cocoa note. The cocoa mass melts at approx. 37 °C and thus forms the perfect basis for the production of high-quality chocolates and pralines, while also refining cakes and pastries.
Recipe for vegan "Dubai Chocolate Cake with Cocoa Liquor": Very simple and delicious!
Vegan Dubai Chocolate Cake ► Recipe from PureRaw <https://www.pureraw.de/Vegane-Dubai-Schokoladen-Torte-mit-Pistazien>
Storage: Protect from heat, light, and moisture.
Average nutritional values per 100 g
Energy kJ (kcal): 2638 kJ / 630 kcal
Fat: 48.9 g
- of which saturated: 29.7 g
Carbohydrates: 35.1 g
- of which sugar: 2.1 g
Protein: 11.9 g
Salt: < 0.1 g
Notes:
- This is a natural product, the composition of which is subject to natural fluctuations.
- May contain traces of tree nuts.
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Discover other cocoa products <https://www.pureraw.de/Kakao> and the diversity of cocoa with our sample set <https://www.pureraw.de/Kakao-Probierset-Bio-Roh_1>.
