The liquor is then subjected to high pressure ​ — the process that Van Houten invented — ​ and cocoa butter is extracted, leaving a residue of cocoa powder.
Kemudian, cairan tersebut menjalani proses bertekanan tinggi, yang dirancang oleh Van Houten ​ — dan minyak kakao disuling, sehingga tersisa ampas bubuk kakao.