1, the fermentation process is critical and an essential procedure. Specifically, cocoa pulp is wrapped with green leaves, and then these bags are fermented in the sun for 5-8 days.

2. Then it is dried. After fermentation, the cocoa beans still contain a lot of water. In order to facilitate storage and transportation, the excess water in the cocoa beans should be removed. This process also takes 3~9 days, and unqualified cocoa beans should be screened out after drying.

3. After completion, it can be transported to chocolate processing plants all over the world.

4. The chocolate sent to the processing factory must be baked at a high temperature of 12 1 degree for 2 hours. After this process, the cocoa beans can emit attractive chocolate fragrance.

5. Then it is necessary to go through several processes to remove the thin shell of cocoa beans and decompose them into cocoa powder and cocoa butter. Cocoa butter is a good thing, which is white and yellowish in color. The silky taste of chocolate mainly depends on it, while cocoa powder is ground with parts other than cocoa butter, which can better reflect the unique fragrance of chocolate.

6. Then mix cocoa butter, cocoa powder, sugar, vanilla, cream and other raw materials in a certain proportion. Different mixing ratios create different chocolates.