Fermentation
The cacao beans are removed from the pods and fermented to develop flavor and reduce bitterness. This process usually takes several days and involves placing the beans in piles or containers and allowing them to ferment naturally.
Sun Drying or very low temperature roasting
After fermentation, the beans are spread out and dried in the sun or in some cases roasted on very low temperature to reduce moisture content. Because of this, they retain more of their nutrients.
Cracking
The beans are cracked and separated from their outer hulls, resulting in broken cacao pieces called nibs.
Grinding
Nibs are ground, producing cacao mass. Now it’s ready to be made into chocolate products.
Pressing
Cacao mass is pressed to remove the fat resulting in cacao butter and cacao powder.