The cocoa liquor is pressed to extract cocoa butter leaving a solid mass called presscake. The amount of cocoa butter extracted from the liquor is controlled to produce presscake with varied proportions of fat. The processing now takes two different directions . The cocoa butter is used in the manufacture of chocolate. The cocoa presscake is broken into small pieces to form kibbled presscake, which is then pulverized to make cocoa powders with differing cocoabutter content.
Cocoa liquor is used to make chocolate through the addition of additional cocoa butter.
Other ingredients such as sugar, condensed milk or cream, emulsifying agents, flavors and cocoa butter equivalents are also added and mixed using a machine. The proportions of these ingredients depend on the type of chocolate. The mixture then undergoes a refining process by travelling through a series of rollers until a smooth paste is formed. Refining improves the texture of the chocolate. The next process, conching, further develops flavor and texture .