When completely mixed, the mixture is reconstituted into the chocolate base. From that point on, the chocolate is boiled until all impurities are strained off of what is usually the top layer. The chocolate is then placed into molds to form the candy bar. The chocolate is cooled and molded. Liquid is added to the powdered chocolate.
Heat is added to drive out impurities.
Other compounds are added to change the properties of the powder. Taste, smell and color are changed many times throughout the process. White chocolate does not use the ground cacao bean entirely. Only the cacao butter and vanilla flavoring. The more milk added, the more sugar added, which means the sweeter the chocolate taste.