The stages of chocolate production include harvesting cocoa pods and separating beans, fermenting the beans to determine quality, roasting the beans and grinding them into nibs, blending the nibs with other ingredients like milk or cocoa liquor, intensive conching and mixing at high temperatures, slowly cooling the tempered chocolate mass, molding the chocolate by adding items like nuts and using heated molds, packing and storing the chocolate in low-humidity conditions, and dispatching the finished chocolate via different transportation methods.

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