How do cocoa powder, cocoa butter, and chocolate liquor differ?

These three products are derived from the same source—the cacao bean—but differ based on their processing and composition:

• Chocolate Liquor: Also known as cocoa mass, this is a thick paste created by grinding roasted cocoa beans (nibs) after their shells have been removed. It contains both cocoa solids and cocoa butter in their natural proportions.123
• Cocoa Butter: This is the pale yellow, edible vegetable fat extracted from the chocolate liquor. It is responsible for the characteristic snap, creamy mouthfeel, and melting properties of chocolate.31
• Cocoa Powder: This is produced by taking the remaining cocoa solids after a portion of the cocoa butter has been removed from the chocolate liquor via hydraulic pressing. The resulting solid "cake" is then pulverized into a powder, which typically retains between 8 and 36 percent of its original cocoa butter content.34

While chocolate liquor serves as the base for many chocolate products, cocoa butter is often used as a standalone ingredient in confectionery and cosmetics, and cocoa powder is primarily used for flavoring beverages and baked goods.53