Liquor chocolates are a great combination of cocoa solids and cocoa butter which is obtained when cacao beans are strategically and skilfully processed to make delicious chocolate products. Once chocolate makers have produced liquor chocolate, there are numerous ways by which the substance can be handled to produce several chocolate products ranging from cocoa to baking chocolate. As a generalised rule, liquor chocolate is created in a large scale in the factories of chocolate producers, allowing the companies to have control over the composition of their chocolate, although smaller chocolate makers may order liquor chocolate and other products from bigger companies to avoid the expensive and time-consuming process of making chocolate from scratch.
Getting to liquor chocolate requires a number of stages. To begin with, the large pods of the Theobroma variety of cacao tree must be harvested in a massive scale, split to expose the beans out of them, and allow to ferment, taking some of the bitterness out of the beans inside. Once the beans have been fermented, they must be roasted and cracked to remove the hulls, leaving behind the cacao nibs. These nibs are then grounded to produce delicious liquor chocolate.
Liquor chocolate turns liquid as the grinding process melts the rich cocoa butter inside the nibs. As the nibs are grounded, they break apart into a gritty and runny paste. While the paste has the aroma of chocolate and even looks like it, it would not be very appetizing, because it is not sweetened and the grainy texture is not very enjoyable to consume.
Processing of liquor chocolate requires extreme care and precision. Nibs collected from different corners of the world have distinctly different flavours, so chocolate producers must think very carefully about the blend they want to produce as an outcome. The beans are typically blended during the long roasting process, but they must be inspected very judiciously and carefully before being submitted to grinding to ensure that they live up to the producer's required standards. Improperly fermented or roasted beans can spoil a batch of chocolate, and given the huge cost of this coveted ingredient, this is not desirable at all to ruin it.
santander chocolate is a rich treat to the consumer’s taste buds. This variety of chocolate is produced from 65% single origin chocolate form the highest quality Colombia can offer. This chocolate will certainly enhance your taste buds with very exotic fruit flavours mixed with the crunch of nuts and just a hint of flowers.
Often Santander Chocolate is considered to be very strong and deeply intense and a little bit goes quite a ways. Many experts have suggested enjoying a square of Santander chocolate with some good cheese and a glass of seasoned wine.
Russ Murray is the owner of this website and writes articles for his own website. For further Details godiva chocolate and best dark chocolate please visit the website.
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