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Definition of Chocolate liquor
1. Noun. The liquid or paste that is produced when cocoa beans are roasted and ground; the basis of all chocolate.
Lexicographical Neighbors of Chocolate Liquor
Literary usage of Chocolate liquor
Below you will find example usage of this term as found in modern and/or classical literature:
1. Code of Federal Regulations 21: Food And Drugs 2005 by Food and Drug Administration (FDA) Staff (2005)
"chocolate liquor contains not less than 50 percent non more than 60 percent by
weight of cacao fat as determined by the method prescribed in § 163.5(b). ..."
2. Rigby's Reliable Candy Teacher: With Complete and Modern Soda, Ice Cream and by Will O. Rigby, Fred Rigby (1920)
"The latter is often called chocolate liquor. ... BITTER CHOCOLATE OR CHOCOLATE
LIQUOR This coating, just the opposite from sweet chocolate coating, ..."
3. Food Products by Henry Clapp Sherman (1914)
"... June 1911) indorsed by the Board of Food and Drug Inspection, the names "
chocolate" " plain chocolate," " bitter chocolate," " chocolate liquor," and ..."
4. The Microbiology and Microanalysis of Foods by Albert Schneider (1920)
"Chocolate, plain chocolate, bitter chocolate, chocolate liquor, chocolate paste,
bitter chocolate coatings, is the solid or plastic mass obtained by ..."
Other Resources:
