2. The Parting of the Ways
At this point the production process divides into two paths, but which soon join again.
A part of the cocoa paste is taken to large presses, which extract the cocoa butter.
The other part passes through various blending and refining processes,
during which some of the cocoa butter is added to it. The two paths have rejoined.
Cocoa Butter
The cocoa paste is subjected to a pressure of up to 80 tons/dm2 in hydraulic presses.
The cocoa butter flowing out is a pure and valuable fat with a marked aroma;
after filtering and purifying it looks very much like ordinary butter.
The cocoa butter has important functions. It not only forms part of every recipe,
but it also later gives the chocolate its fine structure,
beautiful lustre and delicate, attractive glaze.
Cocoa Powder
After the cocoa butter has left the press, cocoa cakes are left which still contain
a 10 to 20% proportion of fat depending on the intensity of compression.
These cakes are crushed again, ground to powder and finely sifted in several stages
and we obtain a dark, strongly aromatic powder which is excellent for the preparation
of delicious drinks - cocoa. If sugar is added, it must be described as
“sweetened cocoa powder”. Chocolate powder is a similar product except that,
in contrast to cocoa, it contains most of the ingredients of pure chocolate.
Source : Chocologie published by Chocosuisse CH-3000 Bern
