1. Chocolate Production

2. Stages of Chocolate Production
Harvesting • Harvesting cocoa pods & separating beans
Fermenting • Determines smell, taste & quality
Roasting • Roasted at 130-150°С, cocoa nibs grounded
Blending • Mixing with milk, dark chocolate, chocolate liquor, etc.
Conching • Intensive mixing at high temperatute
Tempering • Chocolate mass cooled slowly
Moulding • Adding nuts, solidifiers, etc. Heated moulds used
Storing • Packed & stored in low-humidity conditions
Dispatch • Shipping via different mediums