Drycocoa solidsare the components ofcocoa beansremaining aftercocoa butter the fatty component of the bean is extracted fromchocolate liquor 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 propertiesCocoa powderis the powdered form of the dry solids with a small remaining amount ofcocoa butter Untreated cocoa powder is bitter and acidicDutch process cocoahas been treated with an alkali to neutralize the acid
Cocoa powder containsflavanols amounts of which are reduced if the cocoa is subjected to acidreducing alkalization1
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 asnonfat cocoa solids2
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