The U.S. Government requires a 10% concentration of chocolate liquor.

White chocolate is technically not considered chocolate because it contains no chocolate liquor.

Most nibs are ground, using various methods, into a thick creamy paste, known as chocolate liquor or cocoa paste.

Together they developed an extremely smooth chocolate that had a high concentration of cocoa butter and chocolate liquor.

Dark or bittersweet chocolate is made from sugar, cocoa butter, and chocolate liquor.

White chocolate does not contain chocolate liquor, but only cocoa butter, along with sugar, milk and vanilla.

He was one of the rare chocolatiers left in France to create his own chocolate liquor from cocoa beans.

The Aztecs fermented, dried and roasted the beans, crushing the kernels to make chocolate liquor.

Because this cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate liquor.

Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate.