The fermentation is done to rid of germs and reduce the moisture content of the bean. The fermented beans are then shipped to processing plants, where they are converted into chocolate. The bean is first roasted, to develop flavor and aroma. After the winnowing process, cacao paste is produced, and further processes create cocoa butter. Joining these two together in different processes creates some of the commercial chocolate we eat today.
Dark chocolate can be either sweet or bitter-sweet depending on how much sugar is added.
Milk chocolate is made when cocoa powder is combined with cocoa butter, sugar, and milk powder. The addition of milk to this combination gives it a brownish color. Many people might argue that white chocolate is not really chocolate. But the fact is that white chocolate is made by combining cocoa butter, sugar, and milk powder. Since cocoa butter is derived from the cocoa bean, then we can only conclude that real white chocolate is indeed chocolate.