TN-113 Chocolate Fat Extraction Using Supercritical Fluids

TN-113 Chocolate Fat Extraction Using Supercritical Fluids

Rudy Baskette, Supercritical Fluid Technologies, Inc

Dark chocolate bars consist of fat, sugar, and cocoa.  In production, clean roasted cocoa beans are ground and stored in a hanging bag within a heated room.  Cocoa fat drips down; the remaining bagged components are the cocoa powder solids. This is referred to as the Broma method.  This cocoa fat is re-introduced with sugar to the cocoa powder in later stages to produce dark chocolate.