chocolate manufacturing processes

Chocolate manufacturing begins with harvesting cacao beans from pods, which are then fermented and dried to develop flavor. The beans are roasted to enhance taste and moisture is removed. Next, they are crushed to produce nibs, which are ground into a liquid called chocolate liquor. This liquor can be processed further by removing some fat (cocoa butter) and mixing with sugar, milk, or vanilla, depending on the type of chocolate being made. The mixture is refined, conched (smoothened under heat and agitation), and tempered for glossy appearance and ideal texture. Finally, the molten chocolate is poured into molds, cooled, and packaged for distribution.