Talk:Chocolate liquor

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oiy;; \ —Preceding unsigned comment added by 69.255.99.247 (talk) 19:15, 1 April 2008 (UTC)[reply]

What's it used for?[edit]

What are the commercial uses for chocolate liquor? —Preceding unsigned comment added by 64.52.114.34 (talk) 20:29, 7 January 2010 (UTC)[reply]

baking chocolate (bitter chocolate) or is it raw chocolate[edit]

intro says " the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks known as unsweetened baking chocolate (bitter chocolate)." but types of chocolate#classification says this is raw chocolate and baking chocolate has extra fat. - Rod57 (talk) 21:55, 24 February 2016 (UTC)[reply]

Rather than just saying {{dubious}} I inserted "raw chocolate somewhat like". - Rod57 (talk) 22:08, 24 February 2016 (UTC)[reply]

liquid or solid?[edit]

"Chocolate liquor (cocoa liquor) is pure cocoa mass in solid or semi-solid form" or "The name liquor is used ... the older meaning of the word, meaning 'liquid' or 'fluid'." Can it mean both? 14:56, 16 December 2020 (UTC) — Preceding unsigned comment added by 2A00:23C6:1482:A100:D89:3E7D:25C5:585 (talk)

Yes. It is liquid when it is heated above its melting point. It is solid when it is cooled below that point. The term semi-solid is probably misleading here. Ibadibam (talk) 05:54, 17 December 2020 (UTC)[reply]