The percentage of a chocolate bar that is made from cocoa beans. This percentage can include the beans themselves, the nibs, chocolate liquor, cocoa butter, and/or cocoa powder. If the cocoa content of a bar is 50%, then the remaining 50% is mostly sugar, with some lecithin as an emulsifier and vanilla for flavor. The higher the cocoa content, the darker the chocolate and the stronger the cocoa flavour (also, the higher the level of antioxidants and the more expensive to produce, because cocoa beans are 10 times costlier than sugar). See also cocoa solids content.