how to get cocoa butter from cocoa beans
Cocoa butter Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls. About 54â€“58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids.[4] The Broma process is used to extract cocoa butter from ground cocoa beans. Cocoa butter is sometimes deodorized to remove strong or undesirable tastes.[5]
Red velvet cake James Beard's reference, American Cookery (1972),[5] describes three red velvet cakes varying in the amounts of shortening, butter, and vegetable oil. All used red food coloring. The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may have been the source for the name "red velvet", as well as "Devil's food" and similar names for chocolate cakes.[6][7] Contemporarily, chocolate has often undergone Dutch processing, which prevents the color change of the anthocyanins.[8] A reconstruction of the original red velvet cake involves reducing or eliminating the vinegar and colorants, and using a non-Dutched cocoa to provide the needed acidity and color.[1]