Broma process
In chocolate making, the Broma process is a method of extracting
Dutch process adds an extra processing step to the Broma process whereby, after the cocoa butter has been drained off, the beans are soaked in an alkaline solution to make them chemically neutral.[citation needed
]
After removal, the cocoa butter can be used either to produce richer
cocoa powder, which is sold to consumers.[2]
References
- ^ "Ask The Editors: Unsweetened Vs. Dutch Cocoa Powder". Huffington Post. Retrieved 6 July 2015.
- ^ a b "Ask the Alchemist #2: When do I press the cocoa butter out?". Chocolate Alchemy. Archived from the original on 9 June 2017. Retrieved 6 July 2015.
