Chocolate Science
Cocoa Solids
The dry, non-fat particles remaining after cocoa butter is extracted from cocoa liquor. Cocoa solids contribute the bitter, complex flavor to chocolate and contain most of the flavanols and theobromine.
Chocolate Science
The dry, non-fat particles remaining after cocoa butter is extracted from cocoa liquor. Cocoa solids contribute the bitter, complex flavor to chocolate and contain most of the flavanols and theobromine.
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