Editing Cocoa butter (section)

==History==
Cocoa butter was first made by boiling cocoa mass with water and skimming off the fat floating over it.<ref>{{cite book | url=https://www.google.ch/books/edition/The_International_Cocoa_Trade/JvhQKA2rHt8C | title=The International Cocoa Trade | author=Dand, Robin | year=1997 | pages=233}}</ref> In the 18th century, the first hydraulic presses were used to press cocoa butter and the (more effective) [[Coenraad Johannes van Houten#Cocoa press|Van Houten press]] began to be employed in the second half of the 19th century.<ref name=Clarence>{{cite book | url=https://www.google.ch/books/edition/Cocoa_and_Chocolate_1765_1914/-1WGAgAAQBAJ | title=Cocoa and Chocolate, 1765-1914 | publisher=[[Taylor & Francis]] | author=Clarence-Smith, William Gervase | author-link=William Gervase Clarence-Smith  | year=2003 | pages=48-52 | quote=The French experimented with pressing out cocoa butter from at least 1760 [...]  Cocoa butter enriched certain kinds of eating chocolate in the 1870s}}</ref> A by-product of chocolate factories, cocoa butter was mainly used for cosmetic and pharmaceutical preparations until the late 19th century.<ref>{{cite book | url=https://www.google.ch/books/edition/A_Practical_Treatise_on_the_Manufacture/0KIIAAAAIAAJ | title=A Practical Treatise on the Manufacture of Soap and Candles | publisher=H. C. Baird & Company | author=Deite, Carl | year=1888 | pages=140 | quote=Cocoa butter is obtained as a by-product in chocolate factories [...] much employed for cosmetic and pharmaceutical preparations.}}</ref> It eventually became a common chocolate ingredient with the rise of chocolate in confectionery.