When cocoa mass is subjected to high pressure inside hydraulic presses, the liquid fat inside the mass is separated from the cocoa solids. Called “cocoa butter”, this gold-coloured precious fat is separated from the cocoa solids for further use in the chocolate making process. It is also a highly valued ingredient in the cosmetics industry. Cocoa butter is either delivered in its natural state or subjected to a deodorization process, which removes all distinct odours and flavours. Cocoa butter can be delivered in liquid form inside heated direct deli-very tankers or packaged in 25-kg carton boxes with plastic lining. (Cocoa butter turns into to an off-white solid mass when cooled.)

On the other side of the hydraulic presses, flat “cocoa press cakes” consisting of dry cocoa solids are obtained from the cocoa mass. These cakes are first crushed, then cooled and then ground to produce fine cocoa powder. By adjusting the pressure levels inside the hydraulic presses,the cocoa butter content can be varied for different cocoa powder applications (10-12%, 12-20%, 20-22%). The cocoa powder can be used in its natural form or alkalized (also called “Dutched”) to produce darker shades with a stronger taste and improved solubility. Natural or alkalized cocoa powders are packaged and delivered 25-kg Kraft paper bags for bulk use.