Cocoa Powder

Cocoa solids is a term for the nonfat component of chocolate. It may also be called cocoa powder when sold as an end product.The fatty component of chocolate is cocoa butter.The separation of the two may be accomplished by a press, or by the Broma process.
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Noun
1. the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream
(hypernym) chocolate
(hyponym) Dutch-processed cocoa

There are two basic types of cocoa: regular (or American) and Dutch process (sometimes labeled 'European process'). Dutch process cocoa has a slightly stronger flavor and richer color than regular cocoa: It's been treated with a mild alkali, such as baking soda, which neutralizes its acidity. Both regular and Dutch process cocoa have far less fat and fewer calories than baking and eating chocolate because the cocoa butter has been removed. This also means cocoa tastes less rich, so when you're cooking with it, you have to find another way to put the moisture and richness back in.