How is cocoa butter separated from chocolate liquor?

To separate cocoa butter from chocolate liquor, the liquor—a paste created by grinding roasted and winnowed cocoa nibs—is subjected to a mechanical pressing process.12

During this procedure, the chocolate liquor is pressed to release the fatty, pale yellow cocoa butter. Historically and in modern manufacturing, various mechanical devices such as hydraulic or screw presses are used to apply significant pressure to the mass. This extraction process forces the fat out of the paste, leaving behind a solid block of cocoa solids that can subsequently be processed into cocoa powder.23