Chocolate liquor is natural chocolate in the liquid form. Such as the cacao beans that it's created, it includes both cacao solids and cacao butter in approximately the same percentage. It's created from cacao beans which have been fermented, dried, roasted, and separated from their skins. The beans are ground into cacao mass. The mass is dissolved to be the liquor, and also the liquor is cooled down and formed into blocks called unsweetened baking chocolate. Chocolate liquor has approximately 53 % cacao butter, about 17 % carbohydrates, 11 % health proteins, 6 % tannins, and 1.5 % theobromine.
