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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 dissolve into liquids. Broma process cocoa also has a more intense taste than Dutch process cocoa, as no alkalis are added to the cocoa.
Source: http://www.ghirardelli.com/about/history.aspx