Talk:Chocolate liquor

oiy;; \ —Preceding unsigned comment added by 69.255.99.247 (talk) 19:15, 1 April 2008 (UTC)

What's it used for?
What are the commercial uses for chocolate liquor? —Preceding unsigned comment added by 64.52.114.34 (talk) 20:29, 7 January 2010 (UTC)

baking chocolate (bitter chocolate) or is it raw chocolate
intro says " the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks known as unsweetened baking chocolate (bitter chocolate)." but types of chocolate says this is raw chocolate and baking chocolate has extra fat. - Rod57 (talk) 21:55, 24 February 2016 (UTC)
 * Rather than just saying I inserted "raw chocolate somewhat like". - Rod57 (talk) 22:08, 24 February 2016 (UTC)

liquid or solid?
"Chocolate liquor (cocoa liquor) is pure cocoa mass in solid or semi-solid form" or "The name liquor is used ... the older meaning of the word, meaning 'liquid' or 'fluid'." Can it mean both? 14:56, 16 December 2020 (UTC) — Preceding unsigned comment added by 2A00:23C6:1482:A100:D89:3E7D:25C5:585 (talk)
 * Yes. It is liquid when it is heated above its melting point. It is solid when it is cooled below that point. The term semi-solid is probably misleading here. Ibadibam (talk) 05:54, 17 December 2020 (UTC)