cocoa

Dark brown to reddish-brown powder or solid (chocolate form)

Distinct, pleasant chocolate aroma

Bitter (unsweetened form), slightly sweet when processed with sugar

Fine, powdery (powder form); smooth and creamy (chocolate form)

Chocolate melts between 30°C to 35°C (86°F to 95°F)

Approximately 1.3 g/cm³ (powder form)

Partially soluble in water; fully soluble in fats and oils

Typically below 5%

Varies from light brown to dark brown, depending on processing and fat content

Fine powder, usually below 100 microns