To make chocolate bars, the chocolate liquor and cocoa butter are blended with sugar, milk, and vanilla. The ingredients are super refined, giving the chocolate its smooth texture. This is when the ingredients are conched, or stirred at very high temperatures.
After coaching, the chocolate is tempered, which means put through a slow decrease of temperature. The chocolate is cooled and then warmed, over and over until it gets to the correct temperature that it is supposed to be at. This process is done so that there is even crystallization throughout the chocolate. When this is over, the chocolate is ready for any additional ingredients
