Hi Rohnda,
did a search didn't come up with much but thought this might be interesting... Also put in a request to Nestle will see it they respond.
I wonder if the stuff that makes babies fuss is in the "butter' part or the 'powder' part ...

Guittard Chocolate Company
Over a century of quality from the Guittard family

Definitions of Chocolate Terms

Chocolate Liquor or unsweetened baking chocolate is the meat or nib of the cocoa bean which has been ground into a smooth paste. It contains more than 50% cocoa butter. It is liquid at warm temperatures and solid at room temperature.

Cocoa Butter is the vegetable fat found in cocoa beans which is released when the chocolate liquor is pressed. Cocoa butter is solid at room temperature but easily melts in the mouth or at body temperature.

Cocoa Powder is the solid portion that remains after the cocoa butter has been pressed out of the chocolate liquor. Cocoa powder is categorized by the amount of cocoa butter which remains after pressing. Retail cocoa products can range from 10-24% fat.

Dutch Process Cocoa Powder is treated with an alkalizing agent to modify the flavor and darken the color.

Milk Chocolate must contain at least 10% chocolate liquor and 12% milk solids in addition to sugar and cocoa butter.

Semi-Sweet or Bittersweet Chocolate must contain at least 35% chocolate liquor in addition to sugar and cocoa butter.

Chocolate Flavored Chips and Coatings are compounded from vegetable fats other than cocoa butter. They do not require tempering and are less expensive than real chocolate made with cocoa butter.

"White Chocolate" is a European term for white coatings containing sugar, dairy ingredients and cocoa butter or other vegetable fats. According to U.S.Standards of Identity, in order to be called chocolate it must contain chocolate liquor, and then it would not be white.

and there was more about other cholcolate terms...
from Guttard company site