Cocoa Powder

  • (noun): The powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream.

Some articles on cocoa powder, cocoa, powder:

Cocoa Solids - Nutrition - Flavonoids
... Cocoa powder is rich in flavonoids, a type of phenolic ... The amount of flavonoids depends on the amount of processing and manufacturing the cocoa powder undergoes, but cocoa powder can contain up to 10% its weight in flavonoids ...
Coenraad Johannes Van Houten - Cocoa Press
... patented an inexpensive method for pressing the fat from roasted cocoa beans ... known as the "nib," contains an average of 54 percent cocoa butter, which is a natural fat ... Van Houten's machine - a hydraulic press - reduced the cocoa butter content by nearly half ...
Broma Process
... The Broma process is a method used to remove cocoa butter from cocoa mass, leaving cocoa solids (cocoa powder) ... factory discovered that by hanging a bag of cocoa mass (ground cacao beans) in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be processed into cocoa powder ... More cocoa butter (fat) is extracted by using the Broma process than using a hydraulic press, and less fat remaining in the cocoa (powder) makes it easier to ...

Famous quotes containing the word powder:

    Despite my asbestos gloves,
    the cough is filling me with black,
    and a red powder seeps through my veins....
    Anne Sexton (1928–1974)