chocolate making traditions

Chocolate making begins with harvesting cacao beans from pods, which are then fermented and dried to develop flavor. The beans are roasted to bring out aroma, and their shells are removed to produce nibs. The nibs are ground into a liquid called chocolate liquor, which can be processed further into cocoa solids and cocoa butter. These ingredients are combined with sugar, milk, and other additives, then conched—mixed and aerated—to develop smoothness and flavor. The mixture is tempered by carefully cooling and heating to ensure a shiny, firm chocolate. Finally, it is molded, cooled, and packaged, often reflecting regional tradition and craftsmanship.