COCOA SOLIDS

'Cocoa solids' is a term for the nonfat component of chocolate. It may also be called 'cocoa powder' when sold as an end product.
The fatty component of chocolate is cocoa butter.
The separation of the two may be accomplished by a press, or by the Broma process.
Cocoa solids is what lends a chocolate bar its characteristic flavor and color, while cocoa butter is what provides smoothness and a low melting point.
Also, cocoa solids is what contains most of the antioxidants associated with chocolate. Accordingly, health professionals recommend consuming chocolate in forms that are high in cocoa solids while low in cocoa butter, such as hot cocoa [1].

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See Also

See Also

★ Cocoa

★ Chocolate

★ Cocoa butter