Chocolate liquor is what makes chocolate the dark, heady elixir that it is, and its absence is what consigns white chocolate to inferiority. Chocolate liquor is a product of the processing of cocoa beans, and in its pure form is very dark and bitter, consisting of about 50-60% cocoa butter and the rest cocoa solids. The solids give chocolate its characteristic fantastic flavour, while cocoa butter translates into a smooth mouth feel. If further cocoa butter is removed from the chocolate liquor, a thick paste results, which is then dried and ground to make cocoa powder.