Definitions for "Cocoa Powder"
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.
once cocoa beans are fermented, dried, roasted and cracked, the nibs (center of the cocoa bean) are ground to extract about half the cocoa butter, leaving a dark brown paste called chocolate liquor. After drying again, the hardened mass (press cake) is ground into the powder known as unsweetened cocoa, available in different fat levels. May be natural or dutch processed.
This poweder or unsweetened cocoa is the result of drying chocolate liquor (cacao mass) and grounding it into a powder. The creamy cacao mass is pressend into cakes to remove cocoa butter (fat) and grounded into a powder that comes available in different fat levels.