Composition and Extraction
Cocoa butter has a high content of saturated fats derived from stearic and palmitic acids. Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine.
Cocoa butter is obtained from whole cacao beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The Broma process is used to extract cocoa butter from ground cacao beans. Cocoa butter is usually deodorized to remove its strong and undesirable taste.
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