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Cacao Butter. The fat of the cacao bean (q.v.) that is released when the roasted cocoa nibs (q.v.) are finely ground in chocolate processing to yield chocolate liquor (q.v.). The fat is extracted by pressure filtration, which also yields a press cake that is used for making cocoa (q.v.). Cacao butter is a pale-yellow solid at temperatures below 80¦F (27¦C), with a rather well-defined melting point (q.v.) at 93¦-95¦F (34¦-35¦C). Its principal use is in adjusting the fat content of commercial chocolate products and it also finds use in some pharmaceutical products.