Chocolate liquor, also known as cocoa liquor and cocoa mass, is a smooth liquid form of chocolate. Like the cocoa nibs from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced by taking cocoa beans that have been fermented, dried, roasted, and separated from their shells and grinding their center, the cotyledon and melting. The chocolate liquor can then be cooled and molded into blocks known as unsweetened baking chocolate. The liquor and blocks contain roughly 53 percent cocoa butter. Chocolate liquor is distinct from chocolate liqueur; where chocolate liquor is simply a liquid form of chocolate formed in the processing of cacao beans (thus containing NO alcohol), chocolate liqueur, or crÃ¨me de cacao, is an alcohol flavored with chocolate.[ Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.