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.
Read more about this topic: Cocoa Butter
Famous quotes containing the words composition and/or extraction:
“Boswell, when he speaks of his Life of Johnson, calls it my magnum opus, but it may more properly be called his opera, for it is truly a composition founded on a true story, in which there is a hero with a number of subordinate characters, and an alternate succession of recitative and airs of various tone and effect, all however in delightful animation.”
—James Boswell (1740–1795)
“Logic is the last scientific ingredient of Philosophy; its extraction leaves behind only a confusion of non-scientific, pseudo problems.”
—Rudolf Carnap (1891–1970)