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It is therefore understandable how cocoa has become the primary ingredient in the billion dollar industry of chocolate. Cocoa butter and cocoa powder are the two largest products made from the beans. After being extracted from the inside of the fleshy cocoa fruits, they go through a process in which they are fermented and roasted. They are then pressed in a hydraulic machinery. The solid cocoa nibs turn into a viscose liquid, the cocoa butter. The remaining solids are processed into cocoa powder. Cocoa butter is the main ingredient in chocolate.
The fruit is an egg-shaped red to brown berry (commonly referred to as a 'cocoa pod'), 15 to 25 cm long, with a more or less knobbly surface and lines from top to bottom. The 'pod' contains 30 to 40 seeds, each of which is surrounded by a bitter-sweet white pulp.he ingredients for chocolate â cocoa powder and cocoa butter (solids) â are prepared from fermented and roasted cocoa seeds. A typical bar of milk chocolate contains around 15% cocoa liquor and 20% cocoa powder. The distinctive flavour of chocolate develops during the fermentation process.