Cocoa powder Form : Powder

Cocoa powder is a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa powder or cocoa. Cocoa powder or cocoa typically has a content of 10 to 12% fat. Low fat cocoa has less than 10% fat and non-fat cocoa has less than 0.5% fat. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.
Details:

• Cocoa liquor, cocoa mass or unsweetened chocolate is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions. Milk and dark chocolate requires the addition of extra cocoa butter to cocoa liquor, and the excess cocoa powder resulting from the demand of cocoa butter result in the relatively low price of cocoa powder. This contrasts with the earliest European usage of cocoa where, before milk and dark chocolates were popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product. Cocoa solids are one of the richest sources of flavanol antioxidants.
• They are a key component of chocolates, chocolate syrup, and chocolate confections.