Source and Processing

Cocoa liquor is derived from cocoa beans, the seeds of Theobroma cacao trees, primarily grown in equatorial regions. Liquors are obtained from fermented and drying beans that undergo the debacterization stage followed by an industrial roasting process, winnowing and grinding, and finally pressing to have cocoa mass or cocoa liquor.

There are several methods to perform the grinding of the cocoa nib once it’s roasted. Some of them are as follows:

• Impact mills – Efficient and allows a better particle size reduction.
• Beater blade mill – Breaks nibs at high speed, which are then forced into a sieve to ensure particle reduction.

A secondary step to refine particle size is often performed using roll refiners, stone mills or ball mills. This final particle size will depend on the final use of the cocoa liquor. 

If cocoa liquors will be used to make cocoa butter and cocoa powder a particle size of approx. 50µm is used. If it will be used to manufacture finished chocolate, then a smaller size will be needed, around 20µm. In this case, the cocoa cake is pressed to the desired fat content to produce cocoa powder. The fat content will be determined by the end product uses and applications. Most common is 10/12 cocoa powder (10–12% fat) followed by 22/24 cocoa powder (22–24% fat).

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Main function in Confections

While most commonly associated with chocolate bars, cocoa liquor is also used in a range of culinary delights, from chocolate truffles and ganache to rich sauces and desserts. Its deep, intense chocolate flavor enhances a wide array of dishes beyond traditional confections. 

Its main functions include:

• Providing the characteristic chocolate flavor. It contains the main flavor compound in chocolate, using different chocolate liquors in a chocolate will lead to innovative flavors.
• Color: The dark color of chocolate comes primarily from cocoa liquor.
• Cocoa solids or powder can be obtained once the cocoa butter is pressed out. This is used in many confectionery and bakery products.
• Supplying cocoa butter, which contributes to the smooth texture and melting properties of chocolate.
• Serving as the base ingredient for dark chocolate, where sugar and additional cocoa butter may be added to achieve the desired taste and texture.

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Properties

The main physical attributes of cocoa liquor are as follow:

• Cocoa liquor is hygroscopic, meaning it readily absorbs moisture from the surrounding environment. This property must be controlled during chocolate production to prevent issues such as sugar bloom and fat bloom.
• Cocoa butter within the liquor can form different crystalline structures, impacting the texture and mouthfeel of chocolate. Temperatures and processing methods are carefully controlled to achieve the desired crystalline form.
• Cocoa liquor is minimally soluble in water but readily melts at body temperature, creating the melt-in-your-mouth experience in chocolate.
• Properly processed cocoa liquor contributes to the shelf stability of chocolate products, preventing rancidity and preserving the sensory qualities.

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Regulatory

In the United States, cocoa and chocolate products are subject to various regulations overseen by the Food and Drug Administration (FDA). 

All of them can be found under the Code of Federal Regulations Title 21 CFR Part 163 for al Cacao products. The most updated version can be consulted in the Electronica CFR system. 

https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163

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Some key regulations include:

Labeling: Chocolate and cocoa products must comply with FDA regulations for ingredient declaration, nutrition labeling, and health claims.

Cocoa content: Regulations specify the minimum and maximum amounts of cocoa liquor, cocoa butter, milk and milk fat among other ingredients.