A thick, rich paste made by grinding roasted cocoa nibs. Used as the base ingredient in chocolate production, cocoa liquor contains both cocoa solids and cocoa butter.
The dry, defatted product left after cocoa butter is extracted from cocoa liquor. Ideal for baking, beverages, and flavoring, it delivers the deep chocolate taste without added fat.
The pale-yellow fat extracted from cocoa beans. Known for its smooth texture and subtle aroma, cocoa butter is used in chocolate, cosmetics, and pharmaceuticals.
The solid block remaining after cocoa butter is pressed from cocoa liquor. It’s later milled into cocoa powder and valued for its concentrated flavor and low fat content.
