SkillsUSA Commercial Baking Practice Exam 2026 – Comprehensive Prep Resource

The basis of all cocoa products is derived from cocoa nibs, which are the crushed pieces of fermented cacao beans. Cocoa nibs contain both cocoa solids and cocoa butter, the two primary components that are separated during the manufacturing process of cocoa products. When cocoa beans are processed, they undergo fermentation, drying, roasting, and then grinding, which results in the nibs being produced. These nibs can be further processed to extract cocoa butter and to create cocoa powder, but they are fundamentally the source from which all other cocoa products are made.

Understanding this foundational aspect of cocoa products is crucial for anyone involved in baking or chocolate production, as it highlights the origins of the ingredients commonly used in recipes and how they contribute to the flavor and texture of baked goods.