How do the characteristics of cocoa beans from these regions compare to traditional origins?

noun : a paste of ground cocoa nibs that is created as part of the process of manufacturing chocolate Cocoa Mass or Cocoa Masse - An alternate term for the total cocoa bean, cacao, chocolate liquor, or cocoa content of chocolate. Cocoa Nibs - Pieces of hulled, ... The subject merchandise is said to be cocoa liquor with no additives, and which is described as being either defatted or not defatted at the time of importation ... Despite the name, chocolate liquor has nothing to do with alcohol. After roasting and hulling the cacao bean, the resulting nibs of the beans are ground ... Cholaca Cacao Liquor ... A liquor/mass of exceptional quality, Cholaca solids are made from the highest quality cacao beans, fermented and dried for intense ... The Callebaut cocoa mass was developed to achieve a perfectly balanced and round chocolate taste. For this, we blend cocoa beans from 3 different countries of ... Aug 24, 2018 ... The chocolate in six (6) 100 gram subsamples contains an average of 60 or more insect fragments per 100 grams. Polyphenols, purine alkaloids, organic acids, and sugars were quantified, and the key sensory characteristics of cocoa were scored by a trained panel. Cocoa Mass Liquor is a finely ground paste that is liquid and viscous when warm, and solidifies into blocks when cooled, called Cocoa Mass Liquor. Made from Ecuadorian Arriba Cacao , also known as Nacional Cacao, which is one of the few fine aromatic beans in the world. No GMOs or any additives used. This ...