Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids.
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The Cadbury factory at Marlbrook processes 180 million litres of fresh milk, 56,000 tonnes of sugar and 13,000 tonnes of cocoa liquor each year to produce milk chocolate crumb which is blended with cocoa butter, refined and turned into milk chocolate at other factories.
Makers of PGPR such as Danisco and Palsgaard indicate PGPR can be used to replace the traditional but more expensive cocoa butter as an ingredient in chocolate.