Cocoa solids

Dry cocoa solids are the components of <a href="/facts/Cocoa_bean/cAdQvQxy">cocoa beans</a> remaining after <a href="/facts/Cocoa_butter/QYplogvG">cocoa butter</a>, the fatty component of the bean, is extracted from <a href="/facts/Chocolate_liquor/eJFxIQtS">chocolate liquor</a>, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. <a href="/facts/Dutch_process_cocoa/mppsvlDz">Dutch process cocoa</a> has been treated with an alkali to neutralize the acid.
Cocoa powder contains <a href="/facts/Flavan-3-ol/W2h9843C">flavanols</a>, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization.
Other definitions of cocoa solids, especially legal ones, include all cocoa ingredients (cocoa mass, cocoa powder and cocoa butter). In this case, cocoa solids without cocoa butter are specified as non-fat cocoa solids.

Cocoa solids open-in-new

Cocoa solids