| ≥1 piece |
Through cleaning, selection, roasting, shelling, and alkalization (or not), cocoa beans are ground into cocoa liquor, which is also known as cocoa material or bitter material, to make chocolate. Cocoa liquor has the liquid characteristic under warm state. It cools and solidifies into blocks; therefore, it is called liquor.
sp,additives to process chocolate with different flavors and high-end cosmetics. Cocoa butter is bright lemon yellow to light golden yellow, and has natural cocoa aroma (deodorized cocoa butter has no smell). Its moisture and volatile matter≤0.2%, free fatty acids (FFA)≤1.75%, and melting point is 30-34℃.