The fat drains away through metallic screens as a yellow liquid, and then is collected for use in chocolate manufacturing. Cocoa butter, unique among vegetable fats, is a solid at normal room temperature and melts at 89 to 93 degrees Fahrenheit just below body temperature. With proper storage conditions, cocoa butter can be kept for years without spoiling. Three or five vertically mounted steel rollers rotate in opposite directions. Under heavy pressure they pulverise the tiny particles of cocoa and sugar down to a size of approx.
Most manufacturers add non-fat milk, flavors, sugar and other ingredients.
The alkali acts as a processing agent rather than as a flavor ingredient. To make chocolate other ingredients are added to Chocolate Liquor. Milk chocolate is made by adding milk, sugar, cocoa butter and other ingredients to the bitter chocolate liquor. At this point, Chocolate is prepared in according to individual recipes. The blending of the various types of cocoa pastes and other ingredients determine the ultimate taste.