The Chocolate-Making Process

At the factory, the beans are checked for quality before being roasted. Roasting is a great skill, as the beans need to be roasted at a temperature of 120–140°C, to result in beans with a wonderful intense flavour. The art is ensuring that the beans are roasted long enough to bring out the flavour, while being careful not to burn the beans. The next process is known as winnowing, similar to separating wheat from chaff. The outer layer of the cocoa bean is blown away (and collected to become mulch for gardens), while the inner seed will be transformed into chocolate.