Download organic certificates - Soil Association - from HERE and HERE (requires Adobe PDF Reader).
Cacao liquor or cocoa liquor (aka cocoa mass) is a brown gritty mass produced by grinding up cacao beans/nibs. The natural cocoa butter in the beans melts during the grinding allowing the cocoa beans to become a paste as they are ground - called cocoa liquor.After grinding cacao liquor will gradually become solid at room temperature. As a matter of fact it does not have any alcohol content. Therefore cacao liquor is neither liquid under room temperature nor alcohol.Cacao liquor is the precursor of chocolate, cocoa butter, cocoa powder and all other chocolate products. Of course, you can simply enjoy the cacao liquor as it is, as it is simply unsweetened chocolate!If you would like to make chocolate by yourself then it is a good choice for you to start from cacao liquor, as you don't need professional grinder to grind cacao beans.In addition to directly eating cacao liquor, you can also add it to your breakfast. It is also a good idea to use agave nectar or other sweetner with it. Grate and add to raw ice creams for the best chocolate chips in the world. Create a raw chocolate bar etc etc.
