ABSTRACT
I. INTRODUCTION Cocoa butter is derived from the cocoa bean, the seed of the Theobroma tree, principally grown in South America and West Africa. Once the shell has been removed from the seed, the remaining nib contains approximately 55% fat. Following fermentation and drying (roasting) of the beans, the nibs are ground to give cocoa liquor. This can be used to make chocolate, although for normal applications it is necessary to add additional cocoa butter. This cocoa butter is removed from the liquor or from the bean by a pressing process, by expulsion in an expeller press, or by solvent extraction.
