The cocoa liquor is pressed to extract the cocoa butter leaving a solid mass called cocoa presscake. The amount of butter extracted from the liquor is controlled by the manufacturer to produce presscake with different proportions of fat. The processing now takes two different directions. The cocoa butter is used in the manufacture of chocolate. The cocoa presscake is broken into small pieces to form kibbled presscake which is then pulverised to form cocoa powder.
Cocoa liquor is used to form chocolate through the addition of cocoa butter.
Other ingredients such as sugar, milk, emulsifying agents and cocoa butter equivalents are also added and mixed. The proportions of the different ingredients depends on the type of chocolate being made. The mixture then undergoes a refining process by travelling through a series of rollers until a smooth paste is formed. Refining improves the texture of the chocolate. The next process, conching, further develops flavour and texture.