Fair Trade Certified Chocolate Liquor Processed With Alkali

Chocolate liquor is the pure, unsweetened chocolate made from roasted cocoa beans that have been ground into a paste. The term 'liquor' refers to the liquid state of the paste, not alcohol content. Processing with alkali, also known as 'Dutching,' is a treatment that changes the color and flavor of the chocolate, making it less bitter and more soluble.

Manufacturers add alkali-processed chocolate liquor to candy and chocolate products to provide a rich chocolate flavor and a darker color. This process can also mellow the acidity of the chocolate, resulting in a smoother taste profile. It is a key ingredient in many types of chocolate bars, baked goods, and confectionery.

Chocolate liquor is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The alkali processing itself is a common food manufacturing technique. While chocolate contains compounds like flavonoids, which have been studied for potential health benefits, the overall health impact depends on the entire food product, including added sugars and fats. JECFA and EFSA have evaluated cocoa and cocoa products, but not specifically alkali-processed chocolate liquor with numeric limits.