chocolate-making techniques

Chocolate making involves several key steps. First, cocoa beans are harvested, fermented, and dried. They are then roasted to develop flavor. After roasting, the beans’ shells are removed to reveal cocoa nibs, which are ground into chocolate liquor—this consists of cocoa solids and cocoa butter. The liquor is blended with sugar and often milk to create different chocolate types. This mixture is refined and conched to improve texture and flavor. Finally, the chocolate is tempered to ensure a shiny finish and smooth texture before being molded and cooled into bars or other shapes for enjoyment.