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This topic has appeared in the English Wikipedia rankings 1 time. It first appeared on 2026-03-21 and was most recently seen on 2026-03-21.
In chocolate making, the Broma process is a method of extracting cocoa butter from roasted cocoa beans, credited to an employee working for the chocolatier Domingo Ghirardelli. The Broma process involves hanging bags of chocolate liquor, made from roasted and ground cocoa beans, in a very warm room, above the melting point of cocoa butter, and allowing the butter to drip off the bags, where it is collected. 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.
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