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 . Conching is a kneading or smoothing process. The speed, duration and temperature of the kneading affect the texture and flavor of the finished chocolate. An alternative to conching is an emulsifying process using a machine that works like an eggbeater. The mixture is then tempered , passing through a heating, cooling and reheating process.