This is extracted from the milled chocolate liquor by mechanical pressing through mesh metal screens by hydraulic presses operating at high pressure at about 90°C. The resulting cocoa butter has a distinct chocolate flavour, which some companies deem too strong for milk chocolate. They prefer to use a more odourless steam-deodorised cocoa butter.
A by-product of pressing the chocolate liquor is cocoa press cake and this is pulverised to cocoa powder.
Depending on the pressure that the chocolate liquor has been exposed to, the residual cocoa butter content of the cocoa powder ranges from 10% to 20%. Defatted cocoas are processed either by expeller press or solvent extraction.
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