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.