Cacao paste is produced by grinding the cacao bean nib to a smooth, liquid state. In the US, chocolate liquor can also be called, unsweetened chocolate, baking chocolate, or bitter chocolate. In Canada and Europe, other names include cocoa (cacao) mass and cocoa liquor. (Despite its name there is no alcohol present).
During the manufacture process the cacao paste is liquefied and thus is called liquor, however afterward solidifies and becomes pure bitter chocolate great for confectionary.
Make your own chocolate by blending Cacao Paste, Cacao Butter, Cacao Powder, and sweetening it with Agave Syrup.
Keep in a cool dry place.