Cocoa Powder

Cocoa Powder
Cocoa powder is a valuable flavoring material in baked goods and desserts as well as the basis of hot chocolate drinks. It is produced by finely milling the press-cake after partial removal butter from the roasted nibs by hydraulic pressure. This removes most of the fats but still leaves about 22% in the press-cakes. The flavor is little; affected by this process and in consequence, the cocoa notes are more concentrated in the powder than in the chocolate liquor.

The commercial powder varies in color and flavor, dependent upon the quality of the beans used the degree of roasting and the precise method of processing. A good quality cocoa powder has the following characteristics:

• PH: 5.6 to 7.1 dependent upon whether or not the cocoa beans were processed with alkali.

• Fat: about 24% and not less than 22%.

• Moisture: 3.4% but many be as high as 7%

Cocoa Powder

Chocolate

Chocolate
Chocolate is the product made by grinding freshly-roasted and winnowed cocoa nibs. It contains 50 – 55% cocoa butter. When freshly made, it is liquid due to the heat generated by the milling process. This bitter chocolate liquor is usually cooled in molds to facilitate later handling. Milk chocolate is made from it by blending the liquor with sugar, milk solids and usually vanilla or some other flavoring such as cassia or cinnamon.
Chocolate