| 摘要 |
Production of a compound liquor for compound coatings and alternatives to chocolate having a better chocolate flavor and aroma than that produced traditionally : A compound liquor for compound coatings and alternatives to chocolate is produced by (a) mixing a cocoa powder obtained from cocoa beans without any roasting treatment with a confectionery fat, and (b) roasting them to produce the liquor. Independent claims are also included for obtaining the powder by (i) crushing and winnowing cocoa beans to remove the shells and form nibs, (ii) grinding the nibs to form a liquor containing 50-60% cocoa butter, (iii) pressing the liquor to extract cocoa butter and form a pressed cocoa cake, and (iv) pulverizing the cake to form powder. |
