The Broma process is a method used to remove cocoa butter from cacao beans. In about 1865 Domingo Ghirardelli discovered that by hanging a bag of ground cacao beans in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be converted into ground cocoa. This technique is now a common method for the production of cocoa and chocolate in the United States.

More cocoa butter is extracted by using the Broma process than using a hydraulic press, making it easier to disolve into liquids. Broma process cocoa also has a more intense taste than Dutch process cocoa, as no alkalis are added to the cocoa.