Lowfat cocoa

Low-Fat Cocoa (Theobroma cacao L., Malvaceae) Low-fat cocoa is the powder obtained from pressing cocoa liquor to reduce fat, typically to 10–12% (and 8–10% for extra-low-fat grades). It may be natural (acidic pH) or alkalized (“Dutch-process,” neutral–slightly basic pH) to modulate color, flavor, and dispersibility. It is used as a flavoring and...