Cocoa solids today

[Eurlog]

Cocoa solids are the part of the cocoa bean that remains after extraction from cocoa butter. The fatty component of the bean, chocolate liquor, roasted cocoa beans, ground to a liquid state. Cocoa butter contains 46% to 57% of the cocoa bean by weight and gives chocolate its unique melting properties. Cocoa powder is the powdered form of the dry solids, with a small amount of cocoa butter remaining. Untreated cocoa powder has a bitter and acidic taste. Dutch process cocoa is treated with alkali to neutralize the acid.

Cocoa powder contains flavonols, the amount of which is reduced if the cocoa is alkali-reduced.

Other definitions of cocoa solids include the total cocoa mixture (cocoa mass, cocoa powder, and cocoa butter). In this case, cocoa butter is referred to as nonfat cocoa solids and no cocoa solids.