Forms of the cocoa bean during production The cocoa bean (technically cocoa seed) or simply cocoa (/ˈkoʊ.koʊ/), also called cacao (/kəˈkaʊ/), is the dried...

cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate...

Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao). It is used to make chocolate, as...

chocolate". A "cocoa product" is defined as a food product that is sourced from cocoa beans and contains "cocoa nibs, cocoa liquor, cocoa mass, unsweetened...

Look up Cocoa or cocoa in Wiktionary, the free dictionary. Cocoa may refer to: Chocolate Theobroma cacao, the cocoa tree Cocoa bean, seed of Theobroma...

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...

Chocolate liquor, also called cocoa liquor, is pure cocoa in liquid or semi-solid form. It is produced from cocoa bean nibs that have been fermented, dried...

form Cocoa butter – Pale-yellow, edible fat extracted from the cocoa bean Cocoa solids – Mixture remaining after cocoa butter is extracted from cocoa beans...

begins with the extraction of cocoa powder from the cocoa bean. These cocoa beans are harvested from cocoa trees and are left to dry for about ten days before...

temperature (25 °C (77 °F)) because the melting point of cocoa butter, the only white cocoa bean component, is 35 °C (95 °F). Like the other two main types...