What is Cocoa?
Cocoa is finely pulverised de-fatted, roasted cacao kernels, to which natural and artificial spices and flavours may be added. It is commercially manufactured by pumping hot chocolate liquor (semi-liquid ground cacao kernels) into hydraulic cage presses where, under extreme pressure, part of the fat, or cocoa butter, is removed. The fat content of cocoa varies from less than 10% to 22% or more for breakfast or high fat cocoa. Cocoa may be Dutch-processed by mild alkali treatment to change and darken colour and improve flavour. Cocoa is the flavouring ingredient in many confections, baked goods, ice creams, puddings, and beverages. It is also used to flavour some tobaccos and pharmaceuticals.
