From the Aztec word «cacahualt», circa 1569. Powder resulting from extracting the cocoa butter from the cocoa paste, used by patissiers, confectioners and chocolatiers. For centuries the pre-Columbians made cocoa powder from a compact paste of grilled cocoa beans. By adding water and various spices, they made a drink that was much enjoyed by the high nobility as well as the ordinary people.

the residue of fibrous and other solid materials containing the flavoring and coloring components of chocolate liquor after some or most of the fat has been removed with a hydraulic press.

Crop producing beans which contain 50-57 percent fat called cocoa butter. The manufacturing process includes shelling, roasting and grinding the beans. The fat is largely removed in making powder for drinking while extra cocoa butter is added in making chocolate. Cocoa butter is also used in some cosmetics. The world's largest producer is the Ivory Coast. Others are Brazil, Cameroon, Colombia, Dominican Republic, Ecuador, Ghana, Indonesia, Malaysia, Mexico, Nigeria, Papua New Guinea, Sierra Leone, Togo and Venezuela. The European Community consumes about 40 percent of world cocoa output with the Netherlands, Germany and the U.K. the major processors. The U.S. consumes about 12 percent of world output. See Main Crop.

Another term for "cacao" which may have been the cause of mis-spelling from 18th century English traders. Now, cocoa usually refers to the powder of the Dutch Process which removes all of the fat.

Is used extensively in baking. Cocoa is usually sifted in with the dry ingredients so it is distributed evenly. Unsweetened cocoa is the best for baking. It is rich and dark in colour.

a beverage made from cocoa powder and milk and sugar; usually drunk hot

powder of ground roasted cocao beans with most of the fat removed

After some or most of the fat has been removed with a hydraulic press, the remaining solid materials which include the flavoring and coloring components of chocolate liquor.

Unsweetened cocoa powder

See Chocolate.

The fruit of the cocoa plant. These beans are fermented, dried, roasted, cracked, and ground. After extracting half the fat, it is again dried into unsweetened cocoa. "Dutch cocoa" is treated with alkali to neutralize acidity.

Characteristic sweetish smell of stale roasted coffee.

Also spelled cacao. The cocoa bean, from which chocolate...

Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. In the United States, 'cocoa' often refers to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids. Cocoa powder has a bitter flavor.

Cocoa is what used to be called "yellowbox" in previous releases of Rhapsody and OSX. The Yellowbox is basically the main development platform for OSX. It includes Java, ObjC and C++ coding availability.

Cocoa is Apple Computer's native object-oriented application programming environment for the Mac OS X operating system. It is one of five major APIs available for Mac OS X; the others are Carbon, Toolbox (for the Classic environment), POSIX (for the BSD environment), and Java. (Environments such as Perl and Python are considered minor environments because they are not generally used for full-fledged application programming.)