Cocoa beans, derived from the cacao tree, are the main ingredient used in chocolate production.

Winnowing is the process of separating the cocoa bean shells from the cocoa nibs.

Roasting cocoa beans enhances flavor, removes moisture, and kills germs.

Liquefying is the process of grinding roasted cocoa nibs into a fine paste.

Conching is a process that develops the flavor and texture of chocolate.

Mixing is the process of adding sugar and other ingredients to chocolate.

Tempering chocolate stabilizes the chocolate, prevents sugar bloom, and creates a glossy finish.

Moulding is the process of pouring tempered chocolate into molds.

Packaging is the final step in chocolate production.

White chocolate primarily consists of cocoa butter, sugar, and milk solids.

Dark chocolate contains more cocoa solids, milk chocolate contains more sugar, and dark chocolate has a higher melting point.

Enrobing is the process of adding nuts, fruits, or other ingredients to chocolate.

Emulsifiers improve texture, prevent sugar bloom, and enhance flavor in chocolate production.

Dark chocolate typically has a cocoa content of 70-85%.

Milk chocolate typically has a cocoa content of 30-50%.