Cocoa solids

Cocoa Solids

Cocoa solids (/ˈkoʊ.koʊ ˈsɒl.ɪdz/) are the low-fat component of chocolate. They are a mixture of many substances remaining after cocoa butter is extracted from cacao beans.

Etymology

The term "cocoa" originates from the Spanish word "cacao", which was borrowed from the Nahuatl word cacahuatl. The term "solids" refers to the solid components of the cocoa bean that remain after the extraction of the cocoa butter.

Production

Cocoa solids are produced by grinding cacao beans into a liquid or paste, known as chocolate liquor. The chocolate liquor is then separated into cocoa butter and cocoa solids through a process called pressing.

Uses

Cocoa solids are used in the production of all types of chocolate, including dark, milk, and white chocolate. They are also used in baking and cooking for their rich, chocolate flavor.

Health Benefits

Cocoa solids are rich in flavonoids, a type of antioxidant that has been linked to heart health. They also contain a significant amount of dietary fiber.

Related Terms

• Cacao bean
• Cocoa butter
• Chocolate liquor
• Flavonoids

External links

• Medical encyclopedia article on Cocoa solids
• Wikipedia's article - Cocoa solids

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