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Published 2014
As the term is now understood, cocoa is the substance left after the cocoa butter (needed for enriching chocolate confectionery, see chocolate in the 19th and 20th centuries) has been extracted from the chocolate mass and powdered. It can be used to provide a chocolate flavour in baked goods, icings, and puddings. It is also mixed with sugar and vegetable fat to make ‘chocolate-flavoured coating’, used for covering cakes and biscuits.