Cocoa butter can be obtained either from a whole cocoa bean or from cocoa mass (liquor). In both cases the butter is obtained by pressing under immense (usually hydraulic) pressure for a set period of time. The pressing squeezes out the fat which is then collected as “crude” butter. The butter is then filtered to ensure perfect colour and clarity, and can then be either cooled and blocked, or remain as liquid. Cocoa butter is then usually further processed using a process known as “de-odourisation”. De-odourising removes all traces of smell and flavour from the fat.