There's quite a few sites on the net advertising cold-pressed cocoa butters. On another post somewhere (which I cannot seem to find), someone mentioned that it was not possible to produce cocoa butter unless it was pressed at least 140 F (???).
If there's such a thing as "cold-pressed" cocoa butter, what temperature is considered "cold". Is it 115 F, 122 F,...etc.
Does the definition of "cold-pressed" oils when applied to olive oil apply to cocoa butter?
And about the Broma process, which I understand is a dripping process in a warm room; at what temperature is this room?
Are there really any additional health benefits to get cold-pressed cocoa butter versus the regular one.