Cocoa powder
mixture of many substances remaining after cocoa butter is extracted from cacao beans
Cocoa powder, often simply cocoa, is an aromatic powder derived from the seeds of the Theobroma cacao tree. It is produced by roasting and grinding the seeds, referred to as cocoa beans, and then removing most of the cocoa butter from the resulting paste. Usually sold as a fine powder, cocoa is widely used in baking and beverages, notably hot cocoa, because of its intense chocolate flavor without most of the fat found in cocoa beans. The two main types are natural cocoa powder and Dutch-processed cocoa powder, both of which are available in various fat percentages.
The (non-fat) cocoa solids that make up most of cocoa powder consist primarily of carbohydrates, dietary fiber and protein. They also contain significant amounts of minerals such as iron and magnesium. In addition, cocoa is rich in polyphenols, particularly flavonoids. High-fat cocoa powder is also naturally calorie-dense.
Production
Defatted cocoa, usually in the form of a press cake, is what remains after cocoa butter has been pressed from chocolate liquor. The press cake is then ground into a fine powder.
“Cocoa powder” enters the record as mixture of many substances remaining after cocoa butter is extracted from cacao beans. Crown Archives preserves that source wording while asking what Cocoa, powder and mixture can confirm, complicate or overturn.
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This entry incorporates text from “Cocoa powder” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.