Chocolate liquor

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/chocolate-liquor

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the primary function?The foundational ingredient for all chocolate products, providing both flavor and texture
2. How is chocolate liquor made?First cocoa beans are fermented, dried, roasted, and their shells removed. The nibs are then ground very finely, and the heat from grinding melts the cocoa butter. The melted butter mixes with the cocoa solids, turning the mixture into a smooth, liquid paste.
3. Why is chocolate liquor important?It is the basic ingredient for all kinds of chocolate. By adding sugar, milk, or more cocoa butter, manufacturers can create dark, milk, or white chocolate from the same liquid.

Cocoa Nibs: The pulverized inner portion of the cocoa bean, serving as the raw material for chocolate liquor.
Cocoa Butter: The natural fat component of cocoa beans, essential for chocolate's smooth texture and melting properties.
Cocoa Solids: The non-fatty, flavor-rich component of cocoa beans, responsible for chocolate's characteristic taste and color.
Theobromine: A naturally occurring stimulant found in cocoa, known for its presence in chocolate and its mild psychoactive effects.