When the cocoa mass is subjected to high pressure in hydraulic presses, the oil in the liquor is separated from the cocoa solids. This colorful, valuable fat, called “cocoa butter,” is separated from cocoa solids for further use in making chocolate and similar products. It is also a very valuable ingredient in the cosmetic industry. Cocoa butter is either supplied in its natural form or undergoes a deodorization process that removes all the different odors and flavors. Cocoa butter can be packaged in liquid form in heated direct delivery tankers or plastic-lined in 25 kg cardboard boxes. (Cocoa butter turns into an off-white solid mass when cooled.)