Also known as Chocolate Liquor and Cocoa Mass, Cocoa Liquor is a smooth liquid form of chocolate. It contains both cocoa solids and cocoa butter. It is produced by grinding the cotyledon of fermented, dried, and roasted cocoa beans after removing the shell of the cocoa beans. Chocolate liquor contains no alcohol.

Cocoa Butter, also called the obroma oil, is the pale-yellow, edible natural vegetable fat of the cocoa bean. Cocoa butter is extracted from cocoa liquor and can be used to make chocolate bars, skincare, pharmaceuticals, ointments, and toiletries. Cocoa butter has a mild chocolate flavor and aroma. Cocoa butter is one of the most stable fats. It contains natural antioxidants that prevent rancidity and give it as to rage life of two to five years.

Cocoa Cake is the intermediate cocoa solids usually produced by hydraulic pressing after removing Cocoa butter from Cocoa liquor. Cocoa Cakes are primarily produced in hard discs. The discs are later broken up into much smaller pieces by passing them through rotating toothed rollers. Most processors sell the resultant small lumps as ‘Kibbled’ cake.