| July 7th — World Chocolate Day |
|
|
|
Despite the name, chocolate liquor contains no alcohol. In this case, “liquor” is an older reference to a liquid or fluid material. This ingredient is a combination of cocoa solids and cocoa butter, typically at a 50:50 ratio. |
|
| |
|
Chocolate is one of baking's most versatile and beloved ingredients, but many chocolate products begins with a lesser-known foundation: chocolate liquor. This ingredient is produced by grinding roasted cocoa nibs into a fluid mass that becomes the base material for chocolate. When cooled and molded into blocks, it is sold as unsweetened baking chocolate. For commercial bakers, chocolate liquor contributes flavor, color, structure, and functionality across a wide range of baked goods. The cocoa butter portion provides the characteristic melting properties associated with chocolate. A few quick facts: -
Chocolate liquor can be processed into cocoa powder and cocoa butter, which are then recombined in different proportions to produce a variety of chocolate products.
- In bakery formulations, it may appear as chunks, molten fluid, coatings, or decoration pieces.
- Pure chocolate liquor is naturally dairy-free and suitable for vegan formulations.
Learn more about chocolate liquor applications on BAKERpedia.
|
|
|
|
Learn how hygienic equipment design strengthens food safety, supports regulatory compliance, and improves operational performance. Dive into the ANSI/ASB Z50.2 standard, the benefits of BEAG certification, and the certification process to help bakeries and equipment manufacturers enhance sanitation practices. Speakers: Jon Anderson & Sarah Day
Webinar length: 60 minutes Cost: Free |
| Build a stronger understanding of the critical steps between mixing and baking.
This self-paced course explores mixer design, dough development, dividing, proofing, sheeting, moulding, seeding, and scoring, with a focus on how each stage impacts dough quality, consistency, and finished product performance. Certificate: Upon passing final test
Course length: 30 minutes Cost: $150 for Members / $250 Non-Members |
|
|
Join Our Next In-Person Training Course |
Designed for bakers who want a deeper understanding of how ingredients perform at scale, the Commercial Bread Production Course breaks down the science behind common production challenges and how to troubleshoot them. Participants will learn to diagnose process issues, optimize formulations, and connect theory to real-world baking. The course features online learning paired with an in-person workshop.
October 19-22 | St. Louis
Learn More & Register |
|
|
|
Expand Your Learning Through Mentorship |
Your professional development doesn't end with technical training. The ASB Mentoring Program complements ASB's educational offerings by connecting baking professionals through career development, knowledge sharing, and meaningful industry relationships. Join our information session to learn how the program works and how you can get involved as a mentor or mentee.
Explore ASB's Mentoring Program |
|
|
|
American Society of Baking | 4231 W 96th Street, Indianapolis, IN 46268
Was this email forwarded to you? Subscribe and never miss an update! |
|
|
|
