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Step 6-Tempering Final step is to heat and cool carefully vto help the cocoa butter crystallize the right way.
Step 5-refining , conching which is a special mixing and stirring process that turns the chocolate onto itself to add air the taste devellops and it becomes velvety smooth.
Step 4-The rest of the cocoa paste is blended with other ingredients like sugar and milk.
Step 3-Some of the cocoa paste is taken away and it's made into cocoa powder.
Step 2-The outside husks of the beans are blown away then they are mixed and crushed to make a paste.
Step 1-The cocoa beans are cleaned ,sorted and carefully roasted.
