A finely pulverised powder made from the solid portion or press cake that remains after the cocoa butter has been mechanically pressed under tremendous force from the chocolate liquor (i.e., defatted chocolate mass made from roasted cacao nibs). Cocoa powder is categorised by the amount of cocoa butter that remains after pressing. Cocoa products can range from 10% to 24% fat, depending on whether they’re beverage, breakfast, or cooking cocoa. The powdered product is made by pulverising and sifting the press cake. The two main types of cocoa powder are natural cocoa powder, also known as natural process cocoa and non-alkalinized cocoa; and Dutch cocoa powder also known as Dutched, alkalinized, or Dutch processed cocoa powder.