Cocoa solids Cocoa solids Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa powder or cocoa. Cocoa solids are a key ingredient of chocolate, chocolate syrup, and chocolate confections. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions. Recipes for chocolate
Chocolate milk cows. A number of studies have been issued in regards to chocolate milk nutrition. A 2005 study by the New York City (NYC) Department of Education found that by removing whole milk and replacing it with low-fat or fat-free chocolate milk, students were served an estimated 5,960 fewer calories and 619 fewer grams of fat per year. However, more recent studies show that fat-free and low-fat milk may actually increase body fat and contribute to obesity. Whole milk may in fact be healthier for obese children than low-fat or non-fat milk. In a study conducted in 2006, researchers stated that