From the Aztec word «cacahualt», circa 1569. Powder resulting from extracting the cocoa butter from the cocoa paste, used by patissiers, confectioners and chocolatiers. For centuries the pre-Columbians made cocoa powder from a compact paste of grilled cocoa beans. By adding water and various spices, they made a drink that was much enjoyed by the high nobility as well as the ordinary people.
once cocoa beans are fermented, dried, roasted and cracked, the nibs (center of the cocoa bean) are ground to extract about half the cocoa butter, leaving a dark brown paste called chocolate liquor. After drying again, the hardened mass (press cake) is ground into the powder known as unsweetened cocoa, available in different fat levels. May be natural or dutch processed.
This poweder or unsweetened cocoa is the result of drying chocolate liquor (cacao mass) and grounding it into a powder. The creamy cacao mass is pressend into cakes to remove cocoa butter (fat) and grounded into a powder that comes available in different fat levels.
The result of extracting cocoa butter from cocoa solid. Produces a very bitter cocoa powder with no added sugar. Cocoa powder is used in the making of deserts, baking and chocolate finishes.
the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream
Once cacao beans are fermented, dried, roasted and cracked, the nibs (center of the cocoa bean) are ground to extract about half the cacao butter, leaving a dark brown paste called chocolate liquor. After drying again, the hardened mass (press cake) is ground into unsweetened cocoa powder which may be natural or Dutch processed. It’s available in different fat levels and a range of tastes include, mild to strong, and unsweetened, and it’s used for baking, reduced fat and calorie recipes, and ice cream flavoring.
The dried portion of the nib of the cocoa bean that is left after the liquor has been extracted. There are two types of powder: a milder Dutch processed product or a more bitter, dark version.
The portion of chocolate liquid that remains after most of the cocoa butter is removed. It is an unsweetened powder. Different types of cocoa powder include breakfast cocoa, medium and low fat cocoas, and Dutch process cocoa.
The powdery substance made by pulverizing and sifting the "cake" that remains after cocoa butter is pressed from the chocolate liquor.
Regular (or American) and Dutch process are the two dominant types of processed cocoa beans . The Dutch processed cocoa has a slightly stronger flavor and richer color than regular cocoa because it is treated with a mild alkali, such as baking soda, to neutralizes its acidity. Both regular and Dutch process cocoa have far less fat and fewer calories than baking and eating chocolate because the cocoa butter has been removed.
This term is used to designate the product obtained by cleaning, shelling, roasting, and pulverizing cocoa beans. It should not contain less than 20% cocoa butter and more than 9% water.
The cocoa solids resulting from pressing cocoa butter out of chocolate liquor. May be natural or dutched.
a product from cocoa beans from which cocoa butter has been extracted. It is unsweetened and can be used to make a hot milky drink or in baking. It is especially useful if you are weight watching. Not to be confused with drinking chocolate.
We use unsweetened cocoa powder, which is made from naturally processed cocoa solids that remain after chocolate liquor is pressed to extract cocoa butter. It is totally free of dairy and soy. Cocoa powder gives a deep, rich flavor to our Double Chocolate Brownie Cookies, and our Cocoa Loco Snack Bars. Though it seems too good to be true, cocoa is as healthy as it is tasty. It is the highest natural source for magnesium. Magnesium may help to prevent hypertension, heart disease, diabetes, joint problems and pre-menstrual tension (PMT or PMS).
This is the dried powder formed from chocolate liquor after the cocoa butter content has been reduced. This mixture is then dried and ground into a fine powder. Dutch process cocoa has been treated with alkali to give a darker appearance and less bitter taste. Breakfast cocoa has sugar, milk solids, and other flavorings added to it.
Powder from ground cacao beans is added to our soaps as an exfoliant and natural coloring agent. This powder is one of the byproducts of traditional cocoa butter extraction.
There are two basic types of cocoa: regular (or American) and Dutch process (sometimes labeled 'European process'). Dutch process cocoa has a slightly stronger flavor and richer color than regular cocoa: It's been treated with a mild alkali, such as baking soda, which neutralizes its acidity. Both regular and Dutch process cocoa have far less fat and fewer calories than baking and eating chocolate because the cocoa butter has been removed. This also means cocoa tastes less rich, so when you're cooking with it, you have to find another way to put the moisture and richness back in.
The powder which remains when cocoa butter is separated from chocolate liquor.
The result of extracting cocoa butter from cocoa paste. Cocoa powder is used to prepare chocolate drinks or to sprinkle truffles and chocolate tarts.
a brown, unsweetened powder produced by crushing cocoa nibs and extracting most of the fat (cocoa butter); it is used as a flavoring; also known as unsweetened cocoa.
