For making chocolate bars. Nibs or liquor, why use one over the other?

  • Mostly because nibs are less processed so you add less processed product. Sep 2 '20 at 8:04

Chocolate liquor is the result of grinding and heating cocoa nibs. It's then mixed with other ingredients to form the final chocolate. So it's not really one or the other: nibs are produced in one stage of the process, and chocolate liquor is produced at a later stage.

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