1.   Anyway, this chocolate liquor then is hardened into molds or pressed into cocoa butter and then pulverized into cocoa powder.

2.   For instance, some manufacturers use vanillin instead of real vanilla, and some use more chocolate liquor.

3.   If the chocolate factory wants to make cocoa powder, the cocoa butter is drained from the chocolate liquor then the chocolate hardens into a dry cake.

4.   The percentages given on chocolate bars often include more than just chocolate liquor.

5.   The percentages show the total of chocolate liquor, cocoa and cocoa butter.

6.   The shells are removed and the meaty nibs are crushed to make a nonalcoholic chocolate liquor.

7.   These are ground, heated and turned into chocolate liquor, a thick, nonalcoholic substance that is about half cocoa butter, which is melted and separated out.