To make cocoa power a large press extracts all but 10 to 25 percent the cocoa butter from the chocolate liquor. The remaining cake is then ground and sifted through fine nylon, silk, or wire mesh. Low fat cocoa contains between 10 to 13 percent fat where high-fat contains 15 to 25 percent. Low-fat cocoa is usually used for cocoa drinks. The high-fat cocoa is used to flavor desserts.
Dark chocolate is made by combining chocolate liquor with sugar, cocoa butter, and vanilla.
To make milk chocolate chocolate liquor is combined with cocoa butter, sugar, and milk solids or powder. White chocolate is made without chocolate liquor. It is the cocoa butter that gives it the chocolate flavor. Dipping chocolate is made with more cocoa butter than regular eating chocolate. Chocolate is mixed with .3 to .5 lecithin.