可可块 （Cocoa solid），也称作可可粉（cocoa powder）或者可可。其成分是57.90%的碳水化合物、19.60%的蛋白质、13.70%的脂肪、3.00%的水、2.05%的可可碱、1.52%的钾、0.23%的咖啡因。从可可树结出的豆芙（果实）里取出的可可豆（种子），经发酵、粗碎、去皮等工序得到的可可豆碎片（通称可可饼），由可可饼脱脂粉碎之后的粉状物，即为可可粉。多用于咖啡和巧克力、饮料的生产，也是巧克力蛋糕的重要制作成份。

食品安全[编辑] 可可和可可粉可能含有镉，一种有毒的重金属和可能致癌物。欧盟已经提出了每克0.6微克的可可粉镉的限制。在加拿大，天然健康产品的日常服中必须包含不超过6微克的镉单个重达150磅（68公斤）和3微克为75磅（34公斤）的人。尽管美国政府并没有为食品或保健品的镉的限制，加利福尼亚州已经创建了口腔镉暴露的最大允许日线级别4.1微克，并且要求产品包含超过每提供每日承受的标签上的警告此金额。由一个独立的消费者测试实验室一项调查发现，选择测试9七个市售的可可粉和碎粒含有超过0.3微克每克服镉;这些产品五超过每克0.6微克的欧盟提出的限制。

Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans. When sold as an end product, it may also be called cocoa powder or cocoa. In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions. Chocolate requires the addition of extra cocoa butter to cocoa liquor, leading to an excess of cocoa solids and thus a relatively cheap supply of cocoa powder. This contrasts with the earliest European usage of cocoa where, before milk and dark chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product.