Chocolate liquor (cocoa liquor) is pure cocoa mass in liquid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is cooled and molded into blocks known as unsweetened baking chocolate (bitter chocolate). Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine. FREE SAMPLE AVAILABLE. Payment Terms: L/C.
Sweeteners.
Natural sweeteners, stevia, monk fruit, erythritol, allulose, xylitol, encapsulated sweeteners 1:1 sugarlike, concentrated 2x, 4x, up to 10x, natural sweetness enhancers.
Maple syrup.
Maple syrup.
Canadian maple syrup.
Maple syrup.Shipping
Maple syrup.Clearing agent
Carob raw, good natural sweetener.
Maple syrup, dried maple syrup.
Natural sweeteners to replace sugar erythritol, stevia leaf extract, monk fruit extract, sugar reduction.Commercial product formulation
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