Chocolate and Cocoa

Chocolate and cocoa are derived from cocoa or cacao beans. When the beans are fermented, roasted, and ground, the resulting product is called chocolate liquor, which contains a white or yellowish fat called cocoa butter.

Much more information on the characteristics of chocolate and on handling chocolate can be found in chapter 24, which is completely devoted to this specialty. The brief summary of chocolate products in this chapter is an overview of those used in the bakeshop.