The chocolate making process can be roughly divided into two parts: one is the harvesting of cocoa beans, and the other is the production and roasting of cocoa beans. Cocoa trees are planted in Zhongmanor and cocoa pods are harvested. Each pod has about 20-40 cocoa beans. After taking out the cocoa beans, they are fermented for 5-7 days and dried for 5-7 days. They are then graded according to the variety and size of the cocoa beans. Pack. The fermentation process of cocoa beans will produce sourness. High-quality chocolate smells natural and refreshing, and sourness is the key to the aroma of chocolate.

The last three steps of refining, acid removal and tempering are the key to determining the quality of chocolate. Through refining, chocolate can have a smooth taste, while deacidification removes the sour taste of chocolate. Only deacidified chocolate can reveal its fragrance. The final tempering mold refers to using the process of heating, cooling, and cooling to carve the shape of the chocolate, and using temperature adjustment and constant temperature to maintain the natural luster of the chocolate.