Cocoa beans go through some preliminary processing steps before beingorocessed for oil. For example, depending on the variety, they need to beemented for 3-7 days, and then the cocoa beans need to be sun-dried orartificially air-dried to a moisture content of less than 8% to inhibit mold growth and extend the shelf life.
Cocoa beans are roasted at 120-140°C for 20-30 min to remove residual meiture，so they can expand the shell for esay removal .Then,they are shelled by mechancial crushing to separate the shell and cocoa kernel (crushed cocoa beans )
①Grinding: The shelled cocoa kernels are crushed into cocoa paste (cocoa liquor) by a grinder. During this process, friction generates heat (up to 45-50°C), releasing cocoa butter and forming a paste.
②Pressing: Cocoa paste is separated into cocoa butter (oil) and cocoa cake (solid after defatting) by a hydraulic press. The yield of cocoa butter is about 50%-55%, and the remaining cocoa cake can be used to produce cocoa powder.
①Refining: Cocoa butter needs to be further filtered, decolorized and deodorized to improve purity and stability
②Packaging:The finished cocoa bean oil is packaged according to food grade or cosmetic grade standards and stored in a dark ,low temperature environment to prevent oxidation.
