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Chocolate Liquor

This, the professional term for unsweetened chocolate, consists of roasted cacao nibs ground into a thick paste that may be semi-liquid or solid, depending on the temperature. It contains no alcohol. The word “liquor” refers to its semi-liquid state. The two main components of chocolate liquor are cocoa butter (the fat that causes chocolate to literally melt in your mouth) and nonfat dry cocoa solids.

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Dutch Processing

A method of treating the nib or the liquor with an alkali solution after roasting, which will reduce the acidity by increasing the normal pH factor from about 5.0 up to 8.0. The name honors the homeland of its inventor, C.J. Van Houten.

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Forastero Cocoa Beans

The most common grown and used beans. They are most likely native to the Amazon basin. These beans make up about 80 percent of the world’s production and are grown primarily in Africa, Ecuador, and Brazil. This variety grows very quickly and has high productivity and performance.

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Criollo Cocoa Beans

A premium variety of cocoa beans grown primarily in South and Central America. Considered the rarest and noblest cacao in the world. A cocoa fruit variety which comes from the Amazon having big size beans. The color is light, the shape is round, and the taste is sweet.

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CONCHING

Part of the process by which chocolate is manufactured. Cocoa liquor, cocoa butter, and sugar are blended and placed in large agitators fitted with rotating paddles, called “conches” that stir the mixture under heat. These work the paste for several hours at controlled speed and temperature in order to blend the chocolate correctly. This eliminates any unwanted volatile substances such as the typical acidity of cocoa, and obtaining the ideal amount of fluidity for the processes to follow.