The concentration of fat in the liquor is too high for making cocoa powder and too low for making so-called eating chocolate. The trick is to remove about half of the cocoa butter from the liquor using heavy-duty presses and use the butter for making eating chocolate. The solid block of cocoa that remains is pulverized. The powder is used to manufacture drinking chocolate and cocoa. Dairies, bakeries, and confectionery manufacturers also use the powder as a flavoring ingredient.
Dark chocolate is made by mixing the separated cocoa butter with chocolate liquor and sugar.
The same ingredients plus dried milk are used to make milk chocolate. White chocolate contains cocoa butter, sugar, milk, but no chocolate liquor. Flavorings such as vanilla may also be added, depending on the product. Sugar substitutes are used for low-calorie products. During processing, chocolate spends much of its time as a liquid.