Cocoa cake is the base ingredient of cocoa powder. It is often broken (kibbled) into small pieces for storage, shipment or further process.
Normally, natural cocoa cake is pulverized into natural cocoa powder; and unprocessed cocoa can be “Dutch-processed” into alkalized cocoa powders. This enables different colors and improved cocoa flavor.
There are two ways of producing cocoa cake:
Firstly, cocoa beans are fermented, dried, cleaned, roasted, peeled and winnowed to get cocoa nibs. Secondly, cocoa nibs are ground into cocoa liquor – a pasty mixture of cocoa butter and other non-fat cocoa solids. Finally, cocoa liquor is hydraulic pressed by a 400 – 500 bar force to separate cocoa butter. The residue, shaped as a large disc, is a cocoa pressing cake;
Raw cocoa beans are fed into an expeller machine by cacao suppliers, where cocoa butter is directly extracted from the crushed beans.