The chocolate making process can be roughly divided into two parts: one is the harvesting of cocoa beans, and the other is the making and baking of cocoa beans. Cocoa trees are planted in the middle manor, and cocoa pods are harvested, each pod contains about 20-40 cocoa beans, and the cocoa beans are taken out, fermented for 5-7 days, dried for 5-7 days, and graded and packaged according to the variety and size of the cocoa beans. The fermentation process of cocoa beans will produce sour taste, and high-quality chocolate smells natural fragrance, and sour taste is the key to affect the aroma of chocolate.

The last three steps of refining, deacidification and tempering are the key to determine the quality of chocolate. Through refining, chocolate can have a smooth taste, while deacidification is to remove the sour taste of chocolate, and the deacidified chocolate can reveal its fragrance. Post-tempering mold refers to the process of heating, cooling and cooling to carve the shape of chocolate, and to maintain the natural luster of chocolate by adjusting temperature and constant temperature.