Chocolate liquor
Chocolate liquor suppliers and sourcing guide
Chocolate liquor, also called cocoa mass or cocoa liquor, is cacao nibs ground finely enough that the cocoa butter melts and the mass flows as a paste. Beans are cleaned, roasted, shelled and ground, and the liquor may be alkalized. It contains no alcohol. It is sold as solid blocks, discs, drops or as a heated liquid in tankers and is the main cocoa ingredient in chocolate, coatings, fillings and baked goods.
- Category
- Food staples and powders
- Also known as
- Cocoa liquor · Cocoa mass · Unsweetened chocolate · Baking chocolate · Cacao paste
- Facts checked
- November 2026
Forms and grades of chocolate liquor
Suppliers sell different products under the same name. Specify the one you need.
Blocks and discs
Solid liquor in 25 kg blocks or smaller discs and drops for easier melting and weighing in smaller plants.
Liquid liquor
Melted liquor shipped warm in tank trucks for large chocolate and coating makers with heated storage.
Natural and alkalized
Liquor made from untreated nibs, or from nibs treated with alkali for darker color and milder flavor.
Origin and single-estate
Liquor from a named country or farm, sold on flavor profile, plus standard blends for consistent flavor.
Organic and fair trade
Certified organic and fair trade liquor with traceability back to the cooperative or estate.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Fat content
- Cocoa butter percentage by extraction; US chocolate liquor falls between 50 and 60 percent.
- Fineness
- Particle size by micrometer or laser diffraction, or percent retained on a sieve, which affects texture in the finished product.
- Moisture and pH
- Moisture (usually under 2%) and pH, which also shows whether the liquor was alkalized.
- Shell content
- Residual shell, kept low to avoid grit and off-flavors.
- Heavy metals
- Lead and cadmium by ICP-MS, with limits set by the buyer for the markets they sell into.
- Microbiology
- Total plate count, yeast and mold, Enterobacteriaceae, and Salmonella absence in a stated sample size.
Storage, lots and expiry
Storage and shelf life
Keep solid liquor wrapped in a cool, dry, odor-free store below about 20 °C, because warm storage causes fat bloom and the fat picks up odors. Liquid liquor is held in heated, stirred tanks at a set temperature for a limited time to avoid flavor change. Shelf life for blocks is set by the supplier, often one to two years, with retest of flavor and micro on older stock.
Lots and expiry dates
Flavor, color and fat shift with origin, crop and roast, so taste each lot against a reference and record fat and fineness. Keep retained samples for flavor complaints and rotate block stock first-expired, first-out.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 163.111 defines chocolate liquor as the solid or semiplastic food prepared by finely grinding cacao nibs.
Source: ecfr.gov (opens in a new tab)Under 21 CFR 163.111, chocolate liquor contains not less than 50 percent and not more than 60 percent cacao fat by weight.
Source: ecfr.gov (opens in a new tab)21 CFR 163.111 allows the food to be named "chocolate liquor", "chocolate", "unsweetened chocolate", "bitter chocolate", "baking chocolate" and similar names.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Chocolate liquor suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking chocolate liquor suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell chocolate liquor? Request a listingFrequently asked questions
What forms of chocolate liquor can brands buy?
Common forms include blocks and discs, liquid liquor, natural and alkalized, origin and single-estate and organic and fair trade. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for chocolate liquor include?
Expect fat content, fineness, moisture and pH, shell content, heavy metals and microbiology, each with its method, specification and result for that lot.
How should chocolate liquor be stored?
Keep solid liquor wrapped in a cool, dry, odor-free store below about 20 °C, because warm storage causes fat bloom and the fat picks up odors. Liquid liquor is held in heated, stirred tanks at a set temperature for a limited time to avoid flavor change. Shelf life for blocks is set by the supplier, often one to two years, with retest of flavor and micro on older stock.
What is the regulatory status of chocolate liquor?
21 CFR 163.111 defines chocolate liquor as the solid or semiplastic food prepared by finely grinding cacao nibs. Under 21 CFR 163.111, chocolate liquor contains not less than 50 percent and not more than 60 percent cacao fat by weight. 21 CFR 163.111 allows the food to be named "chocolate liquor", "chocolate", "unsweetened chocolate", "bitter chocolate", "baking chocolate" and similar names.
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