Chocolate and cocoa are two byproducts that are obtained from the cacao tree and its beans. The cacao tree is referred to also as Theobroma cacao, and its beans go through the stage of fermentation, roasting, shelling, grinding, and then they are turned into paste.
This paste, in turn, can be made into either chocolate or cocoa. A powdered substance obtained from the cacao beans after they must have been processed is usually referred to as cocoa. The natural cocoa contains less or no cocoa butter, and they are usually dark and bitter.
The ditched cocoa, however, can be found to be less bitter and lighter, but still contains no cocoa butter. Generally, cocoa butter is removed from cocoa. Chocolate, being a product of the cacao beans, also passes through relatively the same process as the cocoa, but what makes the basic difference between them is that cocoa butter is not removed in chocolate.