http://www.swisschoc.com/history/
"The first thing that commercial chocolate manufacturers do with cocoa beans is dry roast them. This develops the color and flavour of the beans to what our modern palates expect from chocolate. The outer shell of the beans is removed, and the inner cocoa bean meat is broken into small pieces called "cocoa nibs". Cocoa nibs consist of two important components, cocoa solids and cocoa butter. The cocoa butter is essentially fat, and the cocoa solids are essentially cocoa powder. Separating the two is critical in producing smooth, high quality chocolate candy. After all, you can't mix crumbled up cocoa beans with some sugar, press the mixture into a bar, and call it chocolate."


http://www.bab.com/articles/full_article.cfm?id=3008
"ويتحصل على سائل الشوكولاتة هذا كمنتج ثانوي غير متخمر من اللحم الداخلي لحبة الكاكاو."

I guess you could also say قلب حبة الكاكاو if you find that لحم sounds a bit weird.