At the factory, the beans are sifted to remove any foreign objects, weighed and sorted by type so the manufacturer knows exactly what type of beans are going into the chocolate.
The beans are then roasted in large, rotating ovens; temperatures of these ovens range from 210-290F. These beans are roasted from half an hour up to two hours. The heat is used to bring out more flavor and aroma; it also dries and darkens the beans.
Next, the beans are cracked, removing the outer shell, leaving the crushed and broken pieces of the beans. At this stage the product is edible and really chocolaty, but very bitter.
The next step, the pieces are crushed and ground into a thick paste which is called “chocolate liquor”. Chocolate liquor by itself is bitter and not very smooth and creamy. To sweeten it up and improve the texture, the manufacturer will add things like sugar, cocoa butter, vanilla, and milk. What happens next depends on the type of chocolate being manufactured. (Bean-Bar)
These manufacturing companies are so large they give many people jobs around the world. They provide support for quality improvement to farmers, training and incentives to farmers for high quality production. This is a good resource for poor farmers in third would countries and developing countries.