Simply put, fresh cocoa beans are cut from cocoa pods and then fermented. Dry the fermented cocoa beans in the sun or dry them by machine, preferably in natural sunlight, so that the taste will be more pure. In general, dried cocoa beans will be packed into sacks as raw materials and transported from Africa or Central America to chocolate processing plants.

After cocoa beans enter the chocolate processing factory, cocoa butter is extracted by pressing, and after the cocoa butter is separated from cocoa powder, it can be prepared to make chocolate. According to the cocoa content and taste of chocolate, raw materials and additives such as cocoa powder, cocoa butter, milk and sugar are set, mixed, and finally molded and packaged.