Cocoa. The product obtained by removing cacao butter (q.v.) from chocolate liquor (q.v.) by hydraulic presses and then grinding the resulting press cake into a fine powder. The original fat content of 53% of the chocolate liquor is thereby reduced to one of three levels commonly found in commercial cocoa, namely 11, 17 and 22%. Untreated natural cocoa has a slightly acid reaction of pH 5.2 to 5.8, a milder flavor, and a lighter color than cocoa that has been treated with an alkali (q.v.) in the so-called Dutching process (q.v.). The process, which can be applied at different stages of chocolate processing, results in an alkaline product with a pH range of 7.5 to 8.5, a darker color, and a more intensive flavor that renders it better suited for cake and cookie production.