Cocoa Barry cocoa butter pistoles/buttons helps to increase the fusion temperature of chocolate, generally between 32° C and 34° C, A higher temperature increases the fluidity of the melted chocolate and produces a better shine when the chocolate sets. Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids. The Broma process is used to extract cocoa butter from ground cocoa beans. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.
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