Visit site
  • Yvette Meyer

    Cocoa nibs are put into grinders so that they can first be ground coarsely, then to a super fine cocoa liquor. The heat exuded by this process ensures that the cocoa butter present in the liquor melts, rendering the cocoa liquor liquid. The cocoa liquor is now ready for use as an ingredient of chocolate. It can also be further processed into cocoa powder and cocoa butter.

Also on these boards

Related Pins

... cocoa nib macarons with espresso ganache ...

CocoPods-Brazil Cornell University on Cocoa- after testing, the antioxidant concentration in cocoa was the highest: almost two times stronger than red wine, 2–3 times stronger than green tea, and 4–5 times stronger than that of black tea.

DIY Lip Balm Ingredients 1:1:2 ratio of beeswax to cocoa butter to coconut oil

Cacao! Also known as Baba Fruit or Spanish for "spit" - quite the humble beginnings of chocolate.

Lavender and Coconut Oil Bath BonBons - Thinking of you guys!! Hannah Kaley

Beautiful food photography: chocolate on white tiles, sweet dessert, cioccolato

This neat little baking tip shows you how to AVOID chocolate chips (or other add-ins) from ever sinking to the bottom of the cake. From cakewhiz.com

Bernard Callebaut Belgian Chocolate // Re-pinned by Tara Blais Davison