Cocoa Liquor

Published: 2004-03-05
Is cocoa liqour Halaal?
Views: 4,187,179
Updated: 2004-03-05
Checked and authorised as correct by Hadhrat Maulana Mufti Abdullah Sahib on: 5th March 2004
 Bismihi Subhanahu Wa-ta'ala
Assalamooalaikum Warahmatullahi Wabarakatuh
Respected SisterBrother
We would like to thank you for the great confidence you place in us, and we implore Allah Almighty to help us all to serve His cause and render our work for His Sake.  Hereunder is the response to your query subject to disclaimer: 
Cocoa Liquor is Halaal.
Once the beans are cleaned, the processor has the option of roasting them
before the shell is removed, or of removing the shell before roasting. The
inside of the cocoa bean is called the nib. Generally speaking, chocolate
manufacturers prefer to roast the beans before shelling them, while cocoa
processors favor the nib-roasting process.

Bean roasting allows for more variety in the degree of roast and development
of flavor, but requires beans of a uniform size, while nib roasting is more
even and does not require uniform bean size. Removing the shell before
roasting prevents migration of cocoa butter from the bean into the shell
during the roasting process.

Once the beans have been shelled and roasted (or roasted and shelled, as the
case may be), the nib is ground into a paste. The heat generated by this
process causes the cocoa butter in the nib to melt, hence the name 'cocoa
liquor'. It is also known as cocoa paste, chocolate paste, cocoa mass or in
the United States Food Standards of Identify, simply as chocolate. Once
further refined, it also is called unsweetened baking chocolate.

Chocolate liquor destined for processing into cocoa butter and cake is
refined to a very small particle size, as it is easier to reduce the
particle size earlier, when the butter is still present, rather than later,
when most of the butter has been pressed out. A smaller particle size makes
butter extraction easier.

Chocolate liquor destined for chocolate production need not be as finely
ground. Indeed, a larger particle size is preferable because it requires
less cocoa butter than finely ground liquor to give the same mouth feel to
the finished chocolate. This is an important economic consideration.

Using time-tested, proprietary European techniques, raw cacao from the
tropics is transformed into cocoa "liquor"-cocoa in its purest form.

Chocolate liquor which called Cocoa Liquor is obtained by the grinding of
cocoa nibs from the cocoa beans. The liquor converts into cocoa powder and
cocoa butter as end products. It is a primary ingredient in chocolate
manufacture. This liquor is non- alcoholic. Therefore, Muslims should not
worry about it.

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