cocoa solids
Brown chocolate component
Cocoa solids are the non-fat components of the cacao bean—the brown powder that remains after cocoa butter is extracted.
They provide chocolate's characteristic flavor, color, and bitterness.
Dark chocolate contains more cocoa solids than milk chocolate.
The percentage listed on chocolate packaging typically indicates combined cocoa solids and cocoa butter content.
- darkAbsence of light
- theobromineBitter stimulant from cacao
- bitterSharp, unpleasant taste
- cacaoTropical pod-bearing tree
- catechinsPolyphenolic tea compounds
fair trade · flavonoids · fermentation · winnowing · mass · polyphenols · tannins · magnesium · iron · potassium · paste · nibs · bean to bar · antioxidants · grinding · truffle · brownie mix · beans
- chocolatedark, cacao, white, bittersweet, semisweet
- cacaocacao tree, cacao beans, cacao nibs, cacao butter, cacao pods
- chocolate makingcacao, cacao butter, cacao nibs, tempering, conching
- Chocolate termsganache, semisweet, bittersweet, tempering, enrobing
- cocoa products
- couverture
cocoa bean components
cocoa solidscocoa butter
Edible fat from cacao
cacao butter · milk solids · sugar · milk fat · vegetable fats