After the nibs go through the melangeur, the resulting chocolate liquor is pressed to remove the cocoa butter, which leaves a powdery disc known as “cocoa presscake.” Presscake, when pulverized, becomes common cocoa powder. At this point, the chocolate process differs depending on the recipe and formulation of the manufacturer. If the chocolate is low quality, the pulverized presscake will be mixed with vegetable fats, sugar, and flavorings to become substandard chocolate.
However, at Scharffen Berger, cocoa butter is re-added to the chocolate liquor, along with other ingredients like sugar and whole vanilla pods. The excess cocoa butter gives the chocolate a pleasing mouth feel, creating that “melt in your mouth” quality that can’t be reproduced by hydrogenated vegetable fats.
