The Broma process
is a method used to remove cocoa butter
beans, resulting in cocoa solids
, also known as cocoa powder. In about 1865 Domingo Ghirardelli
discovered that by hanging a bag of ground cacao beans in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be converted into ground cocoa
. This technique is now a common method for the production of cocoa and chocolate
in the United States
More cocoa butter is extracted by using the Broma process than using a hydraulic press, making it easier to dissolve into liquids. Broma process cocoa also has a more intense taste than Dutch process cocoa, as no alkalis are added to the cocoa.