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2. Cocoa solids - Wikipedia

   en.wikipedia.org/wiki/Cocoa_solids

   Dry cocoa solids are the components of cocoa beans remaining after cocoa butter, the fatty component of the bean, is extracted from chocolate liquor, roasted cocoa beans that have been ground into a liquid state. Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties.

3. Dutch process cocoa - Wikipedia

   en.wikipedia.org/wiki/Dutch_process_cocoa

   Nutritional value per 100 g (3.5 oz) ... caffeine: 100 grams unsweetened cocoa powder processed with alkali contains 78 mg. [5] 100 grams unsweetened cocoa powder ...

4. Chocolate - Wikipedia

   en.wikipedia.org/wiki/Chocolate

   One tablespoonful (5 grams) of dry unsweetened cocoa powder has 12.1 mg of caffeine [97] and a 25-g single serving of dark chocolate has 22.4 mg of caffeine. [98] Although a single 7 oz. (200 ml) serving of coffee may contain 80–175 mg, [ 99 ] studies have shown psychoactive effects in caffeine doses as low as 9 mg, and a dose as low as 12.5 ...

5. Caffeine - Wikipedia

   en.wikipedia.org/wiki/Caffeine

   Doses as low as 100 mg/day, such as a 6 oz (170 g) cup of coffee or two to three 12 oz (340 g) servings of caffeinated soft-drink, may continue to cause sleep disruption, among other intolerances. Non-regular caffeine users have the least caffeine tolerance for sleep disruption. [ 126 ]

6. Baker's Chocolate - Wikipedia

   en.wikipedia.org/wiki/Baker's_chocolate

   Other products are available to food service professionals in bulk, such as different kinds of coconut, cocoa drinks, and bulk chocolate. Baker's most common products: German's Sweet Chocolate 'Bar' (48% cacao) Semi-sweet chocolate (56% cacao) Bittersweet chocolate (66% cacao) Unsweetened chocolate (100% cacao) Premium white chocolate (0% cacao)

7. Dark chocolate - Wikipedia

   en.wikipedia.org/wiki/Dark_chocolate

   Dark chocolate without added sweetener is known as bitter chocolate, unsweetened chocolate, plain chocolate, or 100% chocolate. [1] [2] Dark chocolate has a higher cocoa percentage than white chocolate, milk chocolate, and semisweet chocolate. Dark chocolate is valued for claimed—though unsupported—health benefits, and for being a ...

8. Caffeine (data page) - Wikipedia

   en.wikipedia.org/wiki/Caffeine_(data_page)

   C 8 H 10 N 4 O 2: Molar mass: 194.194 g·mol −1 Appearance Odorless, white needles or powder Density: 1.23 g/cm 3, solid [1] Melting point: 227 to 228 °C (441 to 442 °F; 500 to 501 K) (anhydrous) 234 to 235 °C (453 to 455 °F; 507 to 508 K) (monohydrate) Boiling point: 178 °C (352 °F; 451 K) (sublimation)

9. Decaffeination - Wikipedia

   en.wikipedia.org/wiki/Decaffeination

   Decaffeination is the removal of caffeine from coffee beans, cocoa, tea leaves, and other caffeine-containing materials. Decaffeinated products are commonly termed by the abbreviation decaf . To ensure product quality, manufacturers are required to test the newly decaffeinated coffee beans to make sure that caffeine concentration is relatively low.