Harvest of the Bean
Fermentation
Drying
Cleaning
Roasting
Chocolate Liquor
Conching
Tempering
Moulding
Chocolate Bar

Harvest is delicate and needs lots of care, after that the bean must be fermented to develop the flavor.
After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs.
The nibs are then ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor.
The liquor can be further processed into two components:

• cocoa solids and

• cocoa butter.