The first stage of processing includes roasting the beans, to change the colour and flavour, and shell removal. After roasting and deshelling an alkalising process can take place, to alter flavour and colour. This gives an indication of the chemical composition of the bean but it must be remembered that this will vary depending on the type of bean, the quality of the fermentation and drying and the subsequent processing of the bean. Cocoa mass or liquor Cocoa mass is produced by grinding the nib of the cocoa bean. The quality of the cocoa liquor will depend on the beans used.
Manufacturers often blend different types of beans to gain the required quality, flavour and taste.
The cocoa liquor can undergo further roasting and alkalisation to alter the colour and flavour which will also alter its chemical composition. The fat or cocoa butter can be extracted from the bean in a number of ways. Pure press butter is extracted from the cocoa mass by horizontal presses. Sub-standard cocoa beans can be pressed without deshelling by using continuous expeller presses. Pure press butter needs no cleaning but it is often deodourised.