Broma process: Difference between revisions
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{{Short description|Method of extracting cocoa butter from cocoa beans}} |
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{{unreferenced|date=December 2011}} |
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{{Use dmy dates|date=June 2022}} |
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In chocolate making, the '''Broma process''' is a method of extracting [[cocoa butter]] from roasted [[cocoa bean]]s, credited to the chocolatier [[Domingo Ghirardelli]].<ref>{{cite web|title=Ask The Editors: Unsweetened Vs. Dutch Cocoa Powder|url=http://www.huffingtonpost.com/2011/09/20/unsweetened-vs-dutch-cocoa-powder_n_972395.html|publisher=Huffington Post|accessdate=6 July 2015|ref=1}}</ref> The Broma process involves hanging bags of roasted cocoa beans in a very warm room, above the melting point of [[cocoa butter]] (slightly above room temperature), and allowing the butter to drip off the beans, where it is collected.<ref name=chocalch2012>{{cite web|title=Ask the Alchemist #2: When do I press the cocoa butter out?|url=https://chocolatealchemy.com/blog/2012/09/05/ask-the-alchemist-2|website=Chocolate Alchemy|access-date=6 July 2015|ref=3|archive-url=https://web.archive.org/web/20170609070148/http://chocolatealchemy.com/blog/2012/09/05/ask-the-alchemist-2|archive-date=2017-06-09 |url-status=live}}</ref> The [[Dutch process chocolate|Dutch process]] adds an extra processing step to the Broma process whereby, after the cocoa butter has been drained off, the beans are soaked in an [[Alkali|alkaline]] solution to make them [[PH|chemically neutral]].{{Cn|date=September 2021}} |
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After removal, the cocoa butter can be used either to produce richer [[Chocolate bar|bars of chocolate]], or, when combined with powdered milk and sugar, to create [[white chocolate]]. Once the Broma process is complete, the remaining dry cocoa beans are usually ground into [[cocoa powder]], which is sold to consumers.<ref name=chocalch2012 /> |
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The '''Broma process''' is a method used to remove [[cocoa butter]] from [[cocoa mass]], leaving [[cocoa solids]] (cocoa powder). In about 1865 someone at the [[Domingo Ghirardelli]] factory discovered that by hanging a bag of cocoa mass (ground cacao beans) in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be processed into cocoa powder. |
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More cocoa butter (fat) is extracted by using the Broma process than using a [[hydraulic press]], and less fat remaining in the cocoa (powder) makes it easier to dissolve the cocoa into liquids. Broma process cocoa also has a more intense flavor than [[Dutch process chocolate|Dutch process]] cocoa, as no [[alkali]]s are added to the cocoa.{{what?|date=December 2011}} |
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== See also == |
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* [[Dutch process chocolate]] |
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==References== |
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{{Reflist}} |
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{{Chocolate}} |
{{Chocolate}} |
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[[Category:Chocolate industry]] |
[[Category:Chocolate industry]] |
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[[es:Proceso Broma]] |
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Latest revision as of 09:19, 9 April 2024
In chocolate making, the Broma process is a method of extracting cocoa butter from roasted cocoa beans, credited to the chocolatier Domingo Ghirardelli.[1] The Broma process involves hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the butter to drip off the beans, where it is collected.[2] The Dutch process adds an extra processing step to the Broma process whereby, after the cocoa butter has been drained off, the beans are soaked in an alkaline solution to make them chemically neutral.[citation needed]
After removal, the cocoa butter can be used either to produce richer bars of chocolate, or, when combined with powdered milk and sugar, to create white chocolate. Once the Broma process is complete, the remaining dry cocoa beans are usually ground into cocoa powder, which is sold to consumers.[2]
References
[edit]- ^ "Ask The Editors: Unsweetened Vs. Dutch Cocoa Powder". Huffington Post. Retrieved 6 July 2015.
- ^ a b "Ask the Alchemist #2: When do I press the cocoa butter out?". Chocolate Alchemy. Archived from the original on 9 June 2017. Retrieved 6 July 2015.
