The Broma process is a method used to remove cocoa butter from cacao beans, resulting in cocoa solids, also known as cocoa powder. In about 1865 someone at the Domingo Ghirardelli factory discovered that by hanging a bag of ground cacao beans in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be converted into ground cocoa. This technique is now a common method for the production of cocoa and chocolate in the United States.
More cocoa butter is extracted by using the Broma process than using a hydraulic press, making it easier to dissolve into liquids. Broma process cocoa also has a more intense taste than Dutch process cocoa, as no alkalis are added to the cocoa.
References
Source: http://www.ghirardelli.com/about/history.aspx
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