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 Cocoa solids are the low-fat component of chocolate. When sold as an end product, it may also be called cocoa powder, cocoa, and cacao.

Raw materials:The remaining cocoa solids are processed to make fine unsweetened cocoa powder.

Nutritional value:

Uses:Cocoa solids are what lends a chocolate bar its characteristic flavor and color, while cocoa butter is what provides smoothness and a low melting point. Also, cocoa solids are what contain most of the antioxidants associated with chocolate. Accordingly, health professionals recommend consuming chocolate in forms that are high in cocoa solids while low in cocoa butter, such as hot cocoa.