Description: The cocoa bean or simply cocoa , which is also called the cacao bean or cacao , is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink that also includes maize.Read more from Wikipedia
Description: The cocoa bean or simply cocoa , which is also called the cacao bean or cacao , is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids and cocoa butter can be extracted. Cocoa beans are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink that also includes maize.Read more from Wikipedia
Description: Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fat component, is extracted from chocolate liquor - roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the solids sold as an end product.Read more from Wikipedia
Description: Chocolate liquor is pure cocoa mass in solid or semi-solid form. Like the cocoa beans from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion.Read more from Wikipedia