Pressing

After grinding, the cocoa liquor is pressurised at 350-530 bars (kg/cms) in mighty hydraulic presses with wire mesh screens. This high pressure screening enables separation of the liquid part - the cocoa butter which is then deodorised and moulded into cakes and blocks. The solid part known as cocoa cake, appears in the shape of a pancake, the fat content of which varies from 10% (reduced flat cake) to 24% (fatty cake).