Cocoa is the defatted, unsweetened powder milled from fermented and roasted cacao beans. After the bean's flavour is built by fermentation and roasting, the nibs are ground to a paste and pressed to squeeze out most of the cocoa butter; the dry cake that remains is pulverised into a fine, deep-brown, intensely bitter powder that is the base of hot chocolate and a workhorse of baking. It is not the same thing as dark chocolate, which is a sweetened confection still rich in cocoa butter.