Cocoa liqueur

The bark of cinnamon is the earliest known spice used by humankind in panoply of recipes ranging from breakfast rolls and buns to spiced cookies, chocolate, spicy candies, tea, hot cocoa, liqueurs, pud-... 

Confectionery-Liquors and Liqueur. In chocolate confectionery and for pastry creams, it is the physical properties linked to the fusion and the crystallization of the fat that are essential. For milk chocolate, for coating or in bars, AMF can be used in proportions that depend on its compatibility with cocoa butter, whose properties of hardness and rapid fusion at 35°C cannot be altered. Thus it is currently accepted that AMF with high fusion levels obtained by the fractionation technique can be used. In general, milkfat has an interesting characteristic it inhibits the appearance of fat bloom (133). 

Coffee, cocoa and tea liqueurs are produced with extracts made from the corresponding raw materials. Emulsion liqueurs are e.g. chocolate, cream and milk liqueurs, mocha-with-cream-liqueurs, egg liqueur (egg cream Advokat) and liqueurs with the addition of eggs. The widely consumed egg liqueur is a preparation made from... 

Roast the cocoa, grind it. Macerate in alcohol the cocoa, cloves, mace, and vanilla and distill after 48 hours. Rectify. Add 1 gallon of tincture of vanilla and 400 lb. of refined sugar which has been dissolved in a sufficient quantity of water to bring the total quantity of liqueur to IOO gallons. The tincture of vanilla adds, in addition to flavor, a light yellow color which is much admired. 

Swedish punch is made of arrack and spices and has an alcohol content of at least 25%. Cocoa, coffee and tea liqueurs are made from the corresponding extracts of raw materials. Emulsion liqueurs are chocolate, cream and milk liqueurs, mocca with cream liqueur, egg liqueur (the egg cream, Advokat ), egg wine brandy, and other liqueurs with eggs added. The widespread and common egg liqueur is made from alcohol, sucrose and egg yolk. Herb, spice and bitter liqueurs are made from fruit saps and/or plant parts, natural essential oils or essences, and sugar. Examples are anise, caraway, curacao, peppermint, ginger, quince and many other liqueurs. 

Curry mixes, pickles, meat sauces, sweet fruit bases, liqueurs, cocoa confectionery. 

Cocoa extract is used in both alcoholic (liqueurs such as creme de cacao) and nonalcoholic beverages, frozen dairy desserts, candies, baked goods, and others. 

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