in chocolate making, the broma process (to be disambiguated from the dutch process) is a method of extracting cocoa butter from roasted cocoa beans. the broma process consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected. the dutch process differs from the broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral.