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2. Dutch process cocoa - Wikipedia

   en.wikipedia.org/wiki/Dutch_process_cocoa

   Dutch processed cocoa, Dutch cocoa, or alkalized cocoa, is cocoa solids that have been treated with an alkalizing agent to reduce the natural acidity of cocoa, giving it a less bitter taste (and darker colour) compared to "natural cocoa" extracted with the Broma process. It forms the basis for much of modern chocolate, and is used in ice cream ...

3. Cocoa solids - Wikipedia

   en.wikipedia.org/wiki/Cocoa_solids

   Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid. Cocoa powder contains flavanols, amounts of which are reduced if the cocoa is subjected to acid-reducing alkalization. [1]

4. Brown powder - Wikipedia

   en.wikipedia.org/wiki/Brown_powder

   Brown powder. Brown powder or prismatic powder, sometimes referred as "cocoa powder" due to its color, was a propellant used in large artillery and ship's guns from the 1870s to the 1890s. While similar to black powder, it was chemically formulated and formed hydraulically into a specific grain shape to provide slower burn rates with neutral or ...

5. Chocolate, but without the guilt? Why lab-grown cocoa and ...

   www.aol.com/chocolate-without-guilt-why-lab...

   Fava beans also have nutritional advantages, according to Newton, as they are higher in protein and lower in fat compared to cocoa powder, and because of their ability to fix nitrogen in the soil ...

6. Cocoa bean - Wikipedia

   en.wikipedia.org/wiki/Cocoa_bean

   Cocoa beans, cocoa butter and cocoa powder are traded on futures markets. The London market is based on West African cocoa and New York on cocoa predominantly from Southeast Asia. Cocoa is the world's smallest soft commodity market. The futures price of cocoa butter and cocoa powder is determined by multiplying the bean price by a ratio.

7. White chocolate - Wikipedia

   en.wikipedia.org/wiki/White_chocolate

   Chocolate was identified as "white chocolate" before 20th century, but these were very different from modern white chocolate. A 1783 reference to white chocolate is speculated to use the word white to describe the chocolate as lighter than other chocolate, to identify it as made from the then existing classification of cacao into the Theobroma alba (white cacao) variety, [3] or to refer to an ...