The document outlines the chocolate making process from harvesting cocoa beans through molding finished chocolate bars. Key steps include fermenting and drying the cocoa beans, roasting them, cracking and removing the shells to obtain cocoa nibs, grinding the nibs into a paste and adding other ingredients through conching, and tempering and molding the chocolate into final bars.

1. We'll take you through the chocolate making process
step-by-step.

2. 
Harvesting, Fermenting & Drying
• Cocoa farms.
• The beans are the raw material.
• Each cocoa fruit has between 20 and 50 beans.
• The pulp is allowed to ferment for five to seven days.
• The fermenting and drying are the main reasons on the
price of cocoa.

3. 
Roasting
• This is done by the chocolate maker rather than the
farmer.
• The process and equipment used to roast the beans
vary considerably from chocolate maker to chocolate
maker.
• The exact temperature and roast time are part of the
chocolate maker’s (often secret) recipe.

4. 
Cracking & Winnowing
• The roasted cocoa beans have a thin.
• The beans are cracked open.
• And the shell is removed.
• Leaving behind pieces of pure cocoa bean, known as
“nibs”.

5. 
Grinding & Conching
• The cocoa nibs are ground with stone rollers until they
become a paste known as cocoa mass or cocoa liquor.
• The cocoa mass is be transferred to a separate machine
called a conch.
• It’s during this process that sugar, milk powder (for milk
chocolate) and other flavourings are added to the
chocolate.

6. 
Conching
• Traditional chocolate - Cake; butter plus sugar and
milk.
• Dark chocolate - Cake; butter plus sugar without
milk.
• White chocolate - Butter plus milk and sugar.

7. 
Tempering
• The tempering machine will keep the melted
chocolate circulating at exactly the right temperature,
making the final step easier.

8. 
Moulding
• The final step in making a finished chocolate bar is
pouring it into a mould.
• Once cooled, the chocolate is wrapped and ready to
go!