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2009-07-28 - Food Product Design Buyer's Guide : Ingredient Index : Chocolate ...
Food Product Design Food Product Design Buyer's Guide : Ingredient Index : Chocolate :
Chocolate Liquor, Unsweetened. ... Chocolate Liquor, Unsweetened (5). ...
http://www.foodproductdesign.com/Buyers-Guide.aspx?cat=7979 - 63k

2003-03-01 - Uncovering Chocolate and Compound Coatings
... baking with chocolate may instead choose baking, or “bitter,” chocolate, which has
a lower cocoa-butter content and high chocolate-liquor content compared ...
http://www.foodproductdesign.com/articles/2003/03/uncovering------chocolate-and-compound-coatin.aspx - 101k

2008-05-27 - Cocoa: From Bean to Bar
... alkalization is accomplished by adding the solutions of alkali to liquor ground
from ... This produces more-acidic and aromatic liquors, depending on the type of ...
http://www.foodproductdesign.com/articles/2008/05/cocoa-from-bean-to-bar.aspx - 51k

2005-12-05 - Secrets of Chocolate and Confectionary Coatings
... For example, sweet chocolate requires a minimum of 15% chocolate liquor and no more
than 12% dairy solids, while bittersweet and semisweet chocolate raises the ...
http://www.foodproductdesign.com/articles/2005/12/secrets-of-chocolate-and-confectionary-coatings.aspx - 101k

2003-03-01 - Uncovering Chocolate and Compound Coatings
... Milk chocolate must contain at least 12% milk solids and not less than 10% chocolate
liquor. ... This liquor can then undergo several processes. ...
http://www.foodproductdesign.com/articles/2003/03/uncovering-chocolate-and-compound-coatings.aspx?pg=2 - 57k

2004-06-01 - Taste-Bud Teasers and Flavor Tricks
... be present, yet authentic flavor is desired, Todhunter offers an exclusive line
of reduced liquors, which are 10-fold concentrations of the original liquor. ...
http://www.foodproductdesign.com/articles/2004/06/taste-bud-teasers-and-flavor-tricks.aspx?pg=3 - 58k

2008-05-27 - Cocoa: From Bean to Bar
... European manufacturers and their consumers, while medium-roast liquors are more ... With
comparatively lower chocolate-liquor contents, sweet chocolates are less ...
http://www.foodproductdesign.com/articles/2008/05/cocoa-from-bean-to-bar.aspx?pg=2 - 54k

2005-01-01 - Legendary Chocolate
... Milling -- grinding the nibs produces chocolate liquor (which can be ... The alkali can
also be added to the nibs before they are made into chocolate liquor. ...
http://www.foodproductdesign.com/articles/2005/01/legendary-chocolate.aspx - 75k

2004-06-01 - Food Product Design: Applications - June 2004 - Taste-Bud Teasers ...
... be present, yet authentic flavor is desired, Todhunter offers an exclusive line
of reduced liquors, which are 10-fold concentrations of the original liquor. ...
http://www.foodproductdesign.com/articles/2004/06/food-product-design-applications--june-2004--ta.aspx - 101k

2008-12-21 - Uncovering Bar Coatings
... Dark chocolate: a minimum of 35% chocolate liquor, plus sugar, chocolate
liquor and cocoa butter, with vanilla optional; • Milk ...
http://www.foodproductdesign.com/articles/2008/12/uncovering-bar-coatings.aspx - 52k