| Scientific Name |
Theobroma cacao (Cocoa Tree) |
| Common Name |
Cocoa Powder |
| Form |
Fine, dry powder |
| Color |
Dark brown to reddish-brown |
| Odor |
Strong, rich chocolate aroma |
| Taste |
Bitter, mildly sweet |
| Particle Size |
Typically less than 100 microns |
| pH Level |
5.0 to 6.0 (mildly acidic) |
| Moisture Content |
5% to 8% |
| Fat Content |
10% to 24% (depending on type) |
| Ash Content |
5% to 8% (for natural cocoa powder) |
| Solubility |
Insoluble in water (unless processed) |
| Viscosity |
Low viscosity when dissolved in liquids |
| Appearance |
Fine, powdery texture |
| Uses |
Baking, chocolate drinks, desserts, and flavoring |
