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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 when a bag of cocoa mass (ground cacao beans) was hung in a warm room, the cocoa butter dripped off, leaving behind a residue that could then be processed into cocoa powder.
More cocoa butter (fat) is extracted by using the Broma process than by 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 cocoa, as no alkalis are added to the cocoa.[clarification needed]