When fermented and dried, these seeds become the commercial cay cay o bean. Workers cut the pods from the trees and gather them into heaps. Then they cut them open and scoop out the beans. The beans are placed in piles, covered with banana leaves, and allowed to ferment. After fermentation, the beans are dried in the sun or in artificial heat to prevent molding before they are bagged for shipping.
Chocolate manufacturers blend the beans and that's what gives chocolate the flavor and color.
In processing, the seeds are cleaned, roasted, hulled, blended and ground. Cay cay o seeds with the shells removed are called nibs. In the grinding process, the nibs are ground fine and the cocoa butter is released. The mixture of cocoa butter and finely ground nibs forms a free-flowing substance known as chocolate liquor. Chocolate contains a high concentration of energy-producing compounds and small amounts of caffeine and theobromine.