Cocoa butter manufacturing process

Cocoa butter is extracted by fermenting, drying, roasting, peeling and pressing cocoa beans. Cocoa beans are grown in tropical regions near the equator.

Pretreatment of Cocoa Bean

1. Cleaning cocoa beans
Raw cocoa beans usually contain some impurities, such as dirt, sand, leaves and so on. For the safety of food production and the processing quality of cocoa powder and cocoa butter, the first step of the treatment is carried out with a cocoa cleaning and stone removing machine.
2. Roasting cocoa
Roast raw cocoa beans to reduce moisture, while the temperature and time of roasting will determine the aroma and flavor of the chocolate.
3. Peeling and crushing cocoa beans
The roasted cocoa beans become cocoa nibs after being peeled and crushed. Cocoa nibs are the raw materials for making chocolate. This cocoa nib is not suitable for direct consumption and is bitter.
4. Grinding – produce cocoa mass
After the cocoa nibs are heated and grinded by cocoa grinding machine, they become a flowing paste and become a “cocoa mass”. After cooling, they form a hard block and become a “cocoa liquor”. The cocoa liquor adds various secondary materials to form chocolate of various flavors.

Cocoa Butter Press

1. Pressing
Cocoa liquor contains about 55% fat. If you press the cocoa liquor by cocoa butter press machine, you can extract the “cocoa oil” (the same as soybean extract soybean oil).
2. Filtration
Filter and remove some residues contained in cocoa oil to ensure its purity.
3. Cooling
Cocoa oil cools to become a cocoa butter solid, which is rich in natural hot oils and is a must-have for chocolate artisans to make a variety of glamorous chocolates.