Answer the following question: Information:  - The cocoa bean, also cacao bean or simply cocoa or cacao, is the dried and fully fermented fatty seed of "Theobroma cacao", from which cocoa solids and cocoa butter can be extracted. The "beans" are the basis of chocolate, as well as Mesoamerican foods, such as "mole" and "tejate".  - Palm oil (also known as dendê oil, from Portuguese) is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, primarily the African oil palm "Elaeis guineensis", and to a lesser extent from the American oil palm "Elaeis oleifera" and the maripa palm "Attalea maripa".  - The Aztec people were certain ethnic groups of central Mexico, particularly those groups who spoke the Nahuatl language and who dominated large parts of Mesoamerica from the 14th to 16th centuries. The Nahuatl words "aztecatl" (singular) and "aztecah" (plural) mean "people from Aztlan", a mythological place for the Nahuatl-speaking culture of the time, and later adopted as the word to define the Mexica people. Often the term "Aztec" refers exclusively to the Mexica people of Tenochtitlan (now the location of Mexico City), situated on an island in Lake Texcoco, who referred to themselves as "Mxihcah Tenochcah" or "Clhuah Mexihcah" .  - Flavor (or flavour; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also important to the overall Gestalt of flavor perception. The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses.  - Rancidification, the product of which can be described as rancidity, is the process which causes a substance to become rancid, that is, having a rank, unpleasant smell or taste. Specifically, it is the hydrolysis and/or autoxidation of fats into short-chain aldehydes and ketones which are objectionable in taste and odor. When these processes occur in food, undesirable odors and flavors can result. In some cases, however, the flavors can be desirable (as in aged cheeses). In processed meats, these flavors are collectively known as warmed-over flavor. Rancidification can also detract from the nutritional value of food, and some vitamins are highly sensitive to degradation. Akin to rancidification, oxidative degradation also occurs in other hydrocarbons, e.g. lubricating oils, fuels, and mechanical cutting fluids.  - The palm kernel is the edible seed of the oil palm fruit. The fruit yields two distinct oils: palm oil derived from the outer parts of the fruit, and palm kernel oil derived from the kernel.  - Chocolate is a typically sweet, usually brown food preparation of "Theobroma cacao" seeds, roasted and ground, and often flavored with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as "xocoltl" , a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.  - A saturated fat is a type of fat in which the fatty acids all have single bonds.  - Theobroma is a genus of flowering plants in the mallow family, Malvaceae, that is sometimes classified as a member of Sterculiaceae. It contains roughly 20 species of small understory trees native to the tropical forests of Central and South America. The generic name is derived from the Greek words  ("theos"), meaning "god," and  ("broma"), meaning "food". It translates to "food of the gods."  - Mesoamerica was a region and cultural area in the Americas, extending approximately from central Mexico to Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica, within which pre-Columbian societies flourished before the Spanish colonization of the Americas in the 15th and 16th centuries. It is one of six areas in the world where ancient civilization arose independently, and the second in the Americas along with Norte Chico (Caral-Supe) in present-day northern coastal Peru.  - Theobroma cacao is the taxonomic classification for the plant also called the cacao tree and the cocoa tree, which is a small (tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of Central and South America. Its seeds, cocoa beans, are used to make cocoa mass, cocoa powder, confectionery, ganache and chocolate.  - Copra is the dried meat, or dried kernel, of the coconut used to extract coconut oil. The earliest evidence of the extracting and use of coconut oil from copra is in early Tamil literature from the 1st century AD. The word originated from the Malayalam word "koppra". Coconut oil is extracted from it and this has made copra an important agricultural commodity for many coconut-producing countries. It also yields coconut cake, which is mainly used as feed for livestock.  - Palm kernel oil is an edible plant oil derived from the kernel of the oil palm "Elaeis guineensis". It should not be confused with the other two edible oils derived from palm fruits: palm oil, extracted from the pulp of the oil palm fruit, and coconut oil, extracted from the kernel of the coconut.  - Vanilla is a flavoring derived from orchids of the genus "Vanilla", primarily from the Mexican species, flat-leaved vanilla ("V. planifolia"). The word "vanilla", derived from the diminutive of the Spanish word ("vaina" itself meaning sheath or pod), is translated simply as "little pod". Pre-Columbian Mesoamerican people cultivated the vine of the vanilla orchid, called "tlilxochitl" by the Aztecs. Spanish conquistador Hernán Cortés is credited with introducing both vanilla and chocolate to Europe in the 1520s.  - The melting point (or, rarely, liquefaction point) of a solid is the temperature at which it changes state from solid to liquid at atmospheric pressure. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends on pressure and is usually specified at standard pressure. When considered as the temperature of the reverse change from liquid to solid, it is referred to as the freezing point or crystallization point. Because of the ability of some substances to supercool, the freezing point is not considered as a characteristic property of a substance. When the "characteristic freezing point" of a substance is determined, in fact the actual methodology is almost always "the principle of observing the disappearance rather than the formation of ice", that is, the melting point.  - Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm ("Cocos nucifera"). It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at without spoiling.  - Guatemala (, or ), officially the Republic of Guatemala, is a country in Central America bordered by Mexico to the north and west, the Pacific Ocean to the southwest, Belize to the northeast, the Caribbean to the east, Honduras to the east and El Salvador to the southeast. With an estimated population of around 15.8 million, it is the most populated state in Central America. A representative democracy, Guatemala's capital and largest city is Nueva Guatemala de la Asunción, also known as Guatemala City.  - The coconut tree ("Cocos nucifera") is a member of the family Arecaceae (palm family) and the only species of the genus "Cocos". The term coconut can refer to the whole coconut palm or the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling cocoanut is an archaic form of the word. The term is derived from the 16th-century Portuguese and Spanish word "coco" meaning "head" or "skull", from the three indentations on the coconut shell that resemble facial features.  - Compound chocolate is a product made from a combination of cocoa , vegetable fat , and sweeteners . It is used as a lower - cost alternative to true chocolate , as it uses less - expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter . It may also be known as ' compound coating ' or ' chocolatey coating ' when used as a coating for candy . Often used in lower - grade candy bars , compound chocolate is designed to simulate enrobed chocolate on a product . Cocoa butter must be tempered to maintain gloss and coating . A baker tempers chocolate by cooling the chocolate mass below its setting point , then rewarming the chocolate to between 31 and 32 ° C ( 88 and 90 ° F ) for milk chocolate , or between 32 and 33 ° C ( 90 and 91 ° F ) for semi-sweet chocolate . Compound coatings , however , do not need to be tempered . Instead , they are simply warmed to between 3 and 5 ° C ( 5.4 and 9.0 ° F ) above the coating 's melting point .  - Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals. Cocoa butter has a cocoa flavor and aroma. Its best-known attribute is its melting point, which is just below human body temperature.    What is the relationship between 'compound chocolate' and 'cocoa solids'?
Answer:
has part