Explore: Cooking (cocoa)

Chocolate liquor, also called cocoa liquor, paste or mass, is pure cocoa in liquid or semi-solid form. It is produced from cocoa bean nibs that have been fermented

Forms of the cocoa bean during production The cocoa bean, also known as cocoa (/ˈkoʊ.koʊ/) or cacao (/kəˈkaʊ/), is the dried and fully fermented seed of

Dutch processed cocoa, Dutched cocoa, or alkalized cocoa, is made from cocoa solids that have been treated with an alkalizing agent to reduce the natural

from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds

chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water

more cocoa butter and vanilla are added. Dark chocolate can be eaten as is, or used in cooking, for which thicker baking bars, usually with high cocoa percentages

this purpose made of cocoa, paprika and chipotle is sold in spice shops in the country. In Mexican cooking, chocolate and cocoa powder are treated as

Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures

at which cooking is generally understood to begin. In some fermentations, temperatures exceed 50 °C (122 °F). Food portal Fair trade cocoa Dark chocolate

rich chocolate French dessert made with dark chocolate, butter, sugar, cocoa powder, eggs and cream. It may have a connection to the Marquise de Sévigné