Separating the cocoa powder from the cocoa butter in chocolate liquor is done ___________.

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Separating the cocoa butter from the cocoa liquor is done by applying high pressure with a hydraulic press. Cocoa liquor, a paste made from ground cocoa beans, contains both fat and solid matter. When subjected to strong pressure, the fat (cocoa butter) is squeezed out, leaving behind a dry cocoa cake that can be ground into cocoa powder, while the extracted fat becomes cocoa butter used in other chocolate products. The other options don’t accomplish this fat-withdrawing step—canned fruit in syrup, a water pack, or a solid pack don’t describe how to separate fat from the cocoa mass.