Cocoa powder comes from coffee beans that grow in pods on the cacao tree. The beans are fermented, dried, roasted and cracked; the nibs are ground to extract about 75% of the cocoa butter, leaving a dark brown paste called chocolate liquor.
Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids.
|101||5.0 - 5.9||LIGHT BROWN||NATURAL|
|201||6.2 - 6.6||MEDIUM BROWN||LIGHTLY ALKALIZED|
|301||6.8 - 7.2||REGULAR BROWN||REGULAR ALKALIZED|
|401||7.2 - 7.6||DARK BROWN||MODERATELY ALKALIZED|
|FAT CONTENTS: (%)||10 - 12|
|FINENESS (%<75Pm)||99.50 MIN. (Wet method, through 200 mesh sieve)|
|MOISTURE (%)||5.0 MAX.|
|SHELL CONTENT (%)||1.75 MAX. (Shell in Nib after Winnowing)|
|TOTAL PLATE COUNT / g||5000 Max.|
|YEAST & MOLD / g||50 Max.|
|ENTEROBACTRIACEAE / g||Negative|
|COLIFORMS / g||Negative|
|E-COLI / g||Negative|