Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fat component, is extracted from the cocoa mass/liquor, roasted cocoa beans that have been ground into a semi-liquid state.

Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the solids sold as an end product.

Cocoa powder contains significant amounts of flavanol antioxidants, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization.[1] Health benefits have been attributed to cocoa flavonoids.

Depending on the percentage of butter that is removed from the cocoa mass, cocoa powders can be offered in low fat (%10-12), medium (%20-22), or higher fat contents. The powder also ranges in color from light brown to dark brown or with a tint of red, depending on the origin of the beans and the degree of roasting and alkalization. In order for a manufacturer of an end product to present a uniform product time after time and year after year, it is likely required to use several types of powders in varying ratios to come up with their desired compound. A manufacturer of cocoa powder whose product has a uniform aroma, color and flavor continuously is much coveted.