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2. Cocoa butter - Wikipedia

   en.wikipedia.org/wiki/Cocoa_butter

   Cocoa butter, also called theobroma oil, is a pale-yellow, edible fat extracted from the cocoa bean (Theobroma cacao). It is used to make chocolate , as well as some ointments , toiletries , and pharmaceuticals . [ 2 ]

3. Theobroma cacao - Wikipedia

   en.wikipedia.org/wiki/Theobroma_cacao

   Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the family Malvaceae. [1] [3] Its seeds - cocoa beans - are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. [4] Although the tree is native to the tropics of the Americas, the largest producer of cocoa beans in 2022 was ...

4. Broma process - Wikipedia

   en.wikipedia.org/wiki/Broma_process

   In chocolate making, the Broma process is a method of extracting cocoa butter from roasted cocoa beans, credited to the chocolatier Domingo Ghirardelli. [1] The Broma process involves hanging bags of chocolate liquor, made from roasted and ground cocoa beans, in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the butter to drip off the ...

5. Unsweetened vs. Dutch Cocoa Powder - AOL

   www.aol.com/lifestyle/food-unsweetened-vs-dutch...

   Cocoa powder is made by separating cocoa butter from cocoa solids. There are two different processes that can be used, the Dutch method and the Broma method. Unsweetened cocoa, which is dark brown ...

6. Cocoa solids - Wikipedia

   en.wikipedia.org/wiki/Cocoa_solids

   Cocoa butter is 46% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa powder is the powdered form of the dry solids with a small remaining amount of cocoa butter. Untreated cocoa powder is bitter and acidic. Dutch process cocoa has been treated with an alkali to neutralize the acid.

7. Chocolate - Wikipedia

   en.wikipedia.org/wiki/Chocolate

   Powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce Dutch cocoa. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter, and added vegetable oils and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder.