After fermenting and drying cocoa beans, they are roasted to remove the cocoa nibs from their shells. These nibs are then ground into a thick paste, called cocoa liquor which is pressed to separate solid content from the butter. To remove its natural strong odor, cocoa butter is sometimes deodorized by steam injection.
What cocoa butter equipment do you need?
After the cocoa beans have been fermented, dried, roasted, and separated from their skins, you obtain a cocoa mass...