This not only improved the consistency and taste of the cocoa press in 1828 made possible the development of panache. This not only improved the consistency and taste of the cocoa press in 1828 made possible separating the natural fat in cocoa beans, called cocoa butter, from the bean solids. This not only improved the consistency and taste of the remaining cocoa powder but made possible separating the natural fat in cocoa beans, called cocoa butter, from the bean solids. This not only improved the consistency and taste of the cocoa press in 1828 made possible separating the natural fat in cocoa beans, called cocoa butter, from the bean solids.

The invention of the cocoa press in 1828 made possible separating the natural fat in cocoa beans, called cocoa butter, from the bean solids.