Which of the following best describes chocolate liquor's composition as presented?

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Chocolate liquor is the paste produced when roasted cacao beans are ground. It contains two components from the beans: cocoa butter (the fat) and non-fat cocoa solids (the remaining dry matter). There isn’t any sugar or milk solids in this stage, and any water content is negligible after grinding. That’s why the description of non-fat cocoa solids and cocoa butter best matches chocolate liquor.