The production of chocolate can be basically divided into five steps: mixing, fine grinding, refining, temperature regulation and molding.

Raw material mixing-is the process of evenly mixing sugar, milk powder, cocoa liquid, cocoa butter and other auxiliary materials.

Fine grinding is the process of grinding and crushing evenly mixed raw materials. This process can be divided into two steps according to the particle size of the raw materials: coarse grinding and fine grinding.

Refining-the main purpose is to remove volatile acids, moisture and peculiar smell from the pulp, and at the same time, produce burnt flavor and highlight the chocolate flavor.

Temperature adjustment-the first purpose of temperature adjustment is to make cocoa butter in the slurry crystallize into stable crystals, which are displayed in a dark luster; The second is to extend the shelf life of products.

Casting-casting is to make chocolate into various shapes. In this process, the liquid chocolate material is poured into the quantitative model plate. When the temperature of the material drops below the melting point of cocoa butter, the crystal forms that have traveled are arranged according to strict crystallization rules, and the dense texture state leads to obvious shrinkage of the volume, and finally various and colorful beautiful chocolate products are formed.

Very simple materials can be bought in the supermarket.