Mixture of many substances remaining after cocoa butter is extracted from cacao beans.
1For the best flavour, use chocolate with at least 70% cocoa solids.
2The chocolate contains 72% cocoa solids plus essential oils, and is organic and Fairtrade.
3Not just any old chocolate, mind you, but the good stuff with lots of cocoa solids.
4They were expensive ones, with the dark chocolate covering with the greater than five per cent cocoa solids.
5In chocolate, particles of cocoa solids are dispersed throughout a solid medium of cocoa fat and other ingredients.
6A smashing present for chocoholics who merit that label through a preference for cocoa solids with alcohol connections .
7With chocolates high in cocoa solids, the cocoa particles can eventually absorb so much moisture that they swell and stick to each other.
8But flick through any good chocolate recipes and you will find stern suggestions as to what percentage of cocoa solids you should be using.
9Dark chocolate contains at least 35 per cent cocoa solids, milk chocolate 25 per cent, and white chocolate none.
10The eager cook should seek out a chocolate of at least 70% cocoa solids to ensure a singular result and a marvellous pudding.
113 ounces bittersweet chocolate (minimum 65% cocoa solids), roughly chopped
124 ounces bittersweet chocolate (minimum 65% cocoa solids), chopped
134 ounces bittersweet chocolate (minimum 65% cocoa solids), melted in a bowl set over a pan of simmering water
Translations for cocoa solids