Chocolate Liquor Recipe - Kosher - 100% Cocoa Mass

Chocolate liquor (also called cocoa mass or unsweetened chocolate) is the pure, ground paste made from roasted cocoa nibs. Despite the name, it contains no alcohol. This foundational ingredient is used in professional chocolate production and in recipes for dark chocolate, brownies, truffles, and ganache.

Recipe Overview

Servings: Makes approximately 16 portions (1 oz each for recipe use)
Yield: About 1 pound (454 g) chocolate liquor
Prep Time: 20 minutes
Cook Time: 20–30 minutes (roasting)
Additional Time: 30–60 minutes grinding/refining
Total Time: About 1½–2 hours
Difficulty: Intermediate (requires attention to temperature and texture)
Cooking Vessel/Equipment:
- Rimmed baking sheet
- Oven
- High-power food processor or melanger (stone grinder preferred for ultra-smooth results)
- Silicone spatula
- Thermometer
- Airtight storage container

Ingredients

1 pound (454 g) raw cacao beans, kosher-certified
(Alternatively: 1 pound raw cacao nibs, kosher-certified — skips winnowing step)

Ensure cacao beans or nibs bear reliable kosher certification (e.g., OU, OK, Star-K) if strict supervision is required.

Instructions

1. Roast the Cacao Beans

Preheat oven to 275°F (135°C).
Spread cacao beans evenly on a rimmed baking sheet.
Roast for 20–30 minutes, stirring once halfway through.
Beans should become aromatic and slightly darker; internal temperature should reach approximately 250–265°F.

If using nibs, roast for 15–20 minutes instead.

2. Cool and Winnow (Skip if Using Nibs)

Allow beans to cool completely.
Crack shells by gently crushing beans (rolling pin or pulsing in processor).
Separate husks from nibs by hand or using a gentle airflow method (winnowing).

You should now have pure roasted cacao nibs.

3. Grind into Cocoa Mass

Add warm nibs to a high-power food processor or melanger.
Process continuously. First, nibs will become coarse crumbs, then a thick paste.
Continue grinding until the mixture liquefies into smooth chocolate liquor (10–30 minutes depending on equipment).

Temperature may naturally rise to 110–130°F due to friction — this is normal and helps release cocoa butter.

4. Refine (Optional but Recommended)

For smoother texture:

Continue refining in a melanger for 1–2 hours.
Aim for particle size below 30 microns for professional-quality smoothness.

5. Pour and Set

Pour liquid chocolate into molds or a parchment-lined pan.
Allow to cool at room temperature until solid.
Break into chunks and store in airtight container.

No tempering is required unless using as finished chocolate.

Nutritional Information (Per 1 oz / 28 g)

Calories: ~170
Fat: 14 g
- Saturated Fat: 8 g
Carbohydrates: 10 g
- Fiber: 4 g
- Sugars: 0 g
Protein: 3 g
Iron: ~15–20% DV
Magnesium: High
Sodium: 0 mg

Values are approximate and vary by cacao origin.

Dietary Adaptations

Parve: Naturally dairy-free.
Vegan: Yes.
Gluten-Free: Yes (verify processing facility).
Keto-Friendly: Yes (unsweetened, low net carbs).
Paleo: Yes.
Passover Use: Acceptable when certified kosher for Passover.

Tips & Troubleshooting

If the mixture won’t liquefy:

Continue processing longer — cacao must release cocoa butter.
Warm nibs slightly before grinding (not above 150°F).
Use smaller batches for better circulation.

If texture is gritty:

Grind longer.
Consider a stone melanger for professional smoothness.

If flavor tastes acidic:

Beans may require slightly longer roasting.
Roast 3–5 minutes longer next batch.

If chocolate seizes:

Avoid moisture contact.
Ensure equipment is completely dry.

Serving Suggestions

Chocolate liquor is primarily an ingredient. Use it to:

Make dark chocolate bars (add sugar + cocoa butter).
Prepare brownies, cakes, and flourless tortes.
Create ganache or truffles.
Blend into hot cocoa for intense chocolate flavor.
Incorporate into mole sauces for savory depth.

Professional Notes

Chocolate liquor contains approximately 50–55% cocoa butter naturally.
Flavor profile depends heavily on bean origin (Madagascar = fruity; Ecuador = floral; Ghana = classic chocolate depth).
Roasting temperature directly influences acidity, bitterness, and aromatic compounds.
Proper particle refinement determines mouthfeel — under 30 microns prevents grittiness.

Storage

Store in a cool, dry place (60–70°F).
Shelf life: Up to 2 years if protected from light and moisture.
Avoid refrigeration to prevent condensation.

Chocolate liquor is the foundational building block of all true chocolate. Mastering it allows full control over flavor, sweetness, texture, and quality in advanced kosher chocolate production.

Yeliy