Cocoa solids are the non-fat component of cocoa beans, which are derived from the cacao tree. They are produced by grinding roasted cocoa beans and separating the fat, known as cocoa butter, from the remaining material. Cocoa solids contain a rich concentration of flavor compounds, antioxidants, and dietary fiber, making them a key ingredient in many chocolate products. In addition to their use in chocolate, cocoa solids are also found in various baked goods, beverages, and desserts. They contribute to the characteristic taste and color of chocolate, ranging from dark to milk varieties, depending on the proportion of cocoa solids used.