<Tr> <Th> Saponification value </Th> <Td> 191.214, 192.88--196.29 </Td> </Tr> <P> Cocoa butter, also called theobroma oil, is a pale - yellow, edible vegetable fat extracted from the cocoa bean . It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals . Cocoa butter has a cocoa flavor and aroma . Its best - known attribute is its melting point, which is just below human body temperature . </P> <P> Cocoa butter is obtained from whole cocoa beans, which are fermented, roasted, and then separated from their hulls . About 54--58% of the residue is cocoa butter . Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids . The Broma process is used to extract cocoa butter from ground cocoa beans . Cocoa butter is sometimes deodorized to remove strong or undesirable tastes . </P> <P> Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids . Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine . </P>

How to get cocoa butter from cocoa beans
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