Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate 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 properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid.
Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization.[1]
Other definitions of cocoa solids include all cocoa ingredients (cocoa mass, cocoa powder and cocoa butter). In this case, cocoa solids without cocoa butter are specified as non-fat cocoa solids.[2]
- ^ Miller, Kenneth B.; Jeffery Hurst, William; Payne, Mark J.; Stuart, David A.; Apgar, Joan; Sweigart, Daniel S.; Ou, Boxin (2008). "Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders". Journal of Agricultural and Food Chemistry. 56 (18): 8527–8533. doi:10.1021/jf801670p. PMID 18710243.
- ^ Talbot, Geoff (2009). Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products. Elsevier. p. 31. ISBN 9781845696436.
Cocoa solids are calculated on a dry basis (after the deduction of moisture) and include cocoa mass, cocoa powder and cocoa butter. The total dry cocoa solids are the sum of the dry non-fat cocoa solids (NFCS) and cocoa butter...