During this time the pulp and astringency of the beans are removed as the sugar in the pulp turns to alcohol and sugary liquids, which drain away, while the chocolate flavour starts to develop. During roasting, the beans acquire their characteristic flavour and aroma. This solidifies on cooling and forms the basis of all chocolate and cocoa products. Cocoa powder is made by extracting about half the cocoa butter in heavy duty presses for later use in chocolate making. The solid block of cocoa remaining after the extraction is pulverised into a fine powder.
Drinking chocolate has sugar and natural flavourings added.
At Cadbury's, making milk chocolate involves mixing the 'mass' with fresh liquid full cream milk and sugar, which has already been evaporated to a thick liquid. The resulting liquid is dried to form a 'crumb' which is then pulverised and mixed with additional cocoa butter and flavourings. For plain chocolate, the mass is combined with sugar and cocoa butter before pulverisation and this undergoes the same final production changes as milk chocolate. It is the tempering of the chocolate that gives it its smoothness, gloss and snap. The control of this process is one of the skills of the chocolatier.