Chocolate

The first stage involves crushing the kernels into a paste; at this point it is completely unsweetened and is called chocolate liquor. The liquor is then further ground to give it a smoother, finer texture, and sweeteners and other ingredients may be added. The liquor may also be pressed to force out most of the cocoa butter. The solids that are left are ground into cocoa powder. Cocoa butter is combined with chocolate liquor to make baking and eating chocolates, or it may simply be flavored and sweetened to make white chocolate. Cocoa butter also has numerous pharmaceutical and cosmetic uses.