When dried cacao beans are sent to the processing plant, they are first cleaned to get rid of any debris. The beans are roasted to darken the color and enhance flavor. The beans can be roasted for different amounts of time and at different temperatures, depending on the size and the flavor that is aimed for. Winnowing is the process of removing the shell from the bean, leaving just the cacao nib.

The nibs are ground into a paste called cacao liquor. This can be used to make chocolate bars, and it can also be used for separating fat from the solid, leaving cocoa presscake. Cocoa butter is used in chocolate and beauty products.

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

From Bean to Bar. (2000). Retrieved December 9, 2015, from http://equalexchange.coop/products/chocolate/steps

Waters, B. (n.d.). Chocolate History. Lecture presented at Chocolate Science 1110 in Ohio State University, Columbus.