Noun:

চকলেট মদের,

chocolate liquor's Usage Examples:

Modern manufactured baking chocolate is typically formed from chocolate liquor formed into bars or chocolate chips.

after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state.

chocolate, and contains a higher percentage (45%) of cocoa solids, chocolate liquor and cocoa butter than milk chocolate.

Once the cocoa mass is liquefied by heating, it is called chocolate liquor.

cocoa coating (real chocolate will list either one ingredient called "chocolate liquor", or more likely its two components as separate ingredients called.

melting point of cocoa butter and is known as cocoa liquor or chocolate liquor.

Context suggests this is a chocolate liqueur, not a chocolate liquor or cocoa bean extract nor any other chocolate flavored beverage.

Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate.

the United States are processed (into cocoa butter, cocoa solids and chocolate liquor) by Blommer; about 70% of their business is supplying chocolate to.

contain cocoa solids, the primary non-fat constituent of conventional chocolate liquor — chocolate in its raw, unsweetened form.

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

In the American chocolate industry: chocolate liquor is the ground or melted state of the nib of the cacao bean, containing.

Sometimes chocolate liquor is used in addition to cocoa powder, or it is used exclusively, to.

They are ground into a thick chocolate liquor paste that are then formed into the characteristic little discs or.

sugar, milk chocolate (with artificial flavor and emulsifier added), chocolate liquor, dextrose, salt, artificial flavor Cinnamon: U.

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

Synonyms:

chocolate;

Antonyms:

uncolored; colorlessness; white; natural; impartial;