Processing cocoa involves several steps, each tailored to the end product, whether it’s cocoa powder, chocolate, or cocoa butter. To get the beans, ripe cocoa pods must first be picked and broken apart. For around five to seven days, these beans and their pulp undergo fermentation, an essential process that enhances flavor and lessens bitterness. 

The beans are sun-dried after fermentation to lower the moisture level and avoid mold. The dried beans are roasted and then broken open to extract the shells, leaving the cocoa nibs behind, to make cocoa powder. The thick paste known as cocoa mass, which is created by grinding these nibs, is then pressed to extract the fat (cocoa butter) from the particles. 

Powdered cocoa is created by grinding the leftover solids. The cocoa mass is blended with sugars and cocoa butter to make chocolate, which is subsequently refined to a smooth consistency. It is tempered to guarantee a clean snap and produce a glossy appearance. Each process is vital, influencing the taste, texture, and quality of the final product, from rich dark chocolate to smooth cocoa butter.