The natural vegetable fat present in the cacao bean. Cacao beans contain approximately 52% cocoa butter by weight, depending on the variety of the bean. After the beans are roasted and finely ground, they are hot from grinding into chocolate liquor (which is liquid due to the natural high fat content), the cocoa butter is squeezed from the liquor by high pressure (hydraulic press). It is pressed through fine screens that permit the run-off of the cocoa butter. It solidifies into a yellowish-white fat, solid at room temperature (see photo at right). Most producers then deodorise the cocoa butter to eliminate bitterness and the cocoa butter is added back into the chocolate, where it adds smoothness and mouthfeel—it is responsible for the “melt in your mouth” quality of chocolate.