[1] It is produced from cocoa bean nibs that have been fermented, dried, roasted, and separated from their skins.

The nibs are ground to the point cocoa butter is released from the cells of the bean and melted, which turns cocoa into a paste and then into a free-flowing liquid.

[2] The liquor is either separated into (non-fat) cocoa solids and cocoa butter, or cooled and molded into blocks, which can be used as unsweetened baking chocolate.

[3] Its main use (often with additional cocoa butter) is in making chocolate.

[5] According to European legislation, it strictly remains a cocoa product until sugar is added.