The most common form of eating chocolate. The powdery remains of chocolate liquor after most of the cocoa butter is removed. The least fatty form of chocolate. Includes dutched chocolate. Strong to mild chocolate flavor without the texture characteristic of cocoa butter.
Colors range from light tan to red to black.
Dutched Chocolate Chocolate liquor or cocoa powder which has undergone treatment with approved alkalizing agent to modify color, flavor and dispersability in beverages. Although used mainly to modify color, flavor is affected as well. Extreme treatments produce black cocoa powder. Chocolate Flavored Coating A blend of cocoa powder and vegetable fats other than cocoa butter. Foundations are similar to other chocolate products using sugar, milk and flavorings.