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    The cocoa bean, also cacao bean or simply cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods .

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    We roast the beans to unlock the flavors, and mill the beans in a stoneonstone process in our factory," Brewster says. Brewster is able to select the amount of cacao she wants to use in her products to bring out the "sweet spot" of the cacao. For her Nicaragua beans, it's 78 percent and 70 percent for the Ecuador cacao.

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    Oct 16, 2018· The cocoa nibs, which have been roasted but are still relatively coarse, are then cracked and ground very finely in special mills. The heat created by the pressure and friction liquefies the cocoa butter contained in the beans to produce a thick paste known as cocoa mass.

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