After cacao is harvested the beans are fermented, dried, roasted, shelled and ground to a paste. What is the paste called?
A) Cacoa B) Chocolate liquor ü C) Mother of chocolate D) Mud
When chocolate liquor is squeezed in a hydraulic press, it separates into roughly equal amounts of two components: a fatty material (“cocoa butter”) and a powder (“ground cocoa bean solids”), which is sold as cocoa. Chocolate liquor, cocoa butter and cocoa are all used as ingredients in chocolate-making. White chocolate includes cocoa butter, but no chocolate liquor or cocoa. For some, including the Food and Drug Administration in the United States, that isn’t enough. To them, white chocolate isn’t chocolate at all.
