A comparison of the taste of cocoa beans and cocoa liquor chocolate

The taste of chocolate made from cocoa beans and cocoa liquor is significantly different, as follows:
🌰 Chocolate made from cocoa beans
• Rich and direct flavor: Using cocoa beans to make chocolate directly can maximize the retention of the original flavor of cocoa beans, including the unique fruity, floral and nutty aromas. For example, Ecuadorian cocoa beans have a strong fruity aroma, and the chocolate made from them will also have a distinct fruity aroma, with rich and direct flavor levels.
• Slightly rough taste: Since cocoa beans need to go through grinding and other processes, it is difficult to completely grind their particles during the grinding process, resulting in a slight granular feel in the chocolate in the mouth, especially in dark chocolate. This granular feel is relatively obvious, affecting the smoothness of the chocolate.
• Hard texture: Cocoa beans contain certain ingredients such as oil. After being made into chocolate, if it is not treated with special tempering, the chocolate texture will be hard and melt relatively slowly in the mouth.
🍫 Chocolate made from cocoa liquor
• Rich and smooth taste: Cocoa liquor is obtained from cocoa beans after fermentation, drying, grinding and other processes. Its particles have been fully ground and refined, and the chocolate produced has a more delicate and silky taste, and the feeling of melting in the mouth is more obvious, allowing consumers to fully enjoy the wonderful experience of chocolate slowly melting in the mouth.
• Relatively single flavor: Compared with cocoa beans, cocoa liquor may lose some of its original flavor during processing. Its flavor is mainly concentrated on the rich cocoa flavor, lacking the rich and diverse natural aroma and flavor levels of chocolate made from cocoa beans.
• Relatively soft texture: Cocoa butter and other ingredients in cocoa liquor are more evenly distributed, and usually more sophisticated tempering and other processes are used when making chocolate, making the chocolate relatively soft in texture, melting at a moderate speed in the mouth, and better showing the mellow taste of chocolate.