Peter Greweling, Culinary Institute of America

Chocolate Liquor

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The liquid produced when cocoa beans are ground into a paste, releasing the cocoa butter. Also a legally allowable name for unsweetened chocolate.

© 2007 All rights reserved. Published by Wiley.