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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 . In contrast, the fatty component of chocolate is Cocoa butter. cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. ^{[ 1 ]}   Cocoa liquor is the melted combination of cocoa butter and cocoa solids. Cocoa solids are obtained by extraction from the cocoa bean