The process of creating finely milled cacao solids, suitable for incorporation into beverages, baked goods, and other culinary applications, begins with roasted cacao beans. These beans undergo processing to separate the cacao nibs from the outer husks. The nibs are then ground and pressed to extract cocoa butter, leaving behind a solid mass referred to as cocoa cake. This cocoa cake is subsequently pulverized to achieve the desired powdery consistency.
The resulting product offers several advantages. It allows for the convenient addition of chocolate flavor to a wide range of recipes. It also provides a concentrated source of antioxidants and other beneficial compounds found naturally in cacao. Historically, this type of prepared cacao has been a staple ingredient, facilitating the widespread consumption and enjoyment of chocolate-based products.