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

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

3. Then it can be shipped to chocolate processing plants all over the world. In fact, there are many chocolate factories in China, all of which use imported equipment and raw materials, and their technical level is getting higher and higher. It's just that most of them are unknown and unrecognized.

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, cocoa beans can emit attractive chocolate flavor.

5. Then we have to go through several processes to remove the thin shell of cocoa beans and break it down into cocoa powder and cocoa butter. Cocoa butter is a good thing, white with yellow. The silky taste of chocolate mainly depends on it, and cocoa powder is ground with parts other than cocoa butter, which can better reflect the unique flavor of chocolate.

6. Then mix cocoa butter, cocoa powder, sugar, vanilla, cream and other raw materials according to a certain proportion. Different mixing ratios create different chocolates. Dark chocolate = cocoa butter+cocoa powder+sugar, white chocolate = cocoa butter+milk+sugar, milk chocolate = cocoa butter+cocoa powder+milk+sugar.