Despite the name, chocolate liquor has nothing to do with alcohol. After roasting and hulling the cacao bean, the resulting nibs of the beans are ground into a dark paste called chocolate liquor. This is the base for all chocolate. Different chocolates contain different percentages of chocolate liquor. For example, a very dark, bittersweet chocolate may contain 70 to 80 percent chocolate liquor, whereas a creamy milk chocolate may contain between 28 to 35 percent chocolate liquor.