How Is Chocolate Made?

Chocolate production begins with cacao pods, harvested from Theobroma cacao trees grown in tropical regions. The beans and pulp are fermented for 5-7 days, developing the complex flavour precursors. After drying in the sun, beans are roasted at 120-150 °C, then cracked and winnowed to separate the nibs from the shells. The nibs are ground into a thick paste called cocoa liquor (or cocoa mass), which contains roughly equal parts cocoa solids and cocoa butter. For dark chocolate, sugar and additional cocoa butter are added; milk chocolate adds milk powder. The mixture is conched (heated and stirred for hours to days) to develop a smooth texture, then tempered (carefully cooled) to give the chocolate its snap and glossy finish.