The cocoa presscake is broken into small pieces to form kibbled presscake which is then pulverised to form cocoa powder. Cocoa liquor is used to form chocolate through the addition of cocoa butter. Other ingredients such as sugar, milk, emulsifying agents and cocoa butter equivalents are also added and mixed. The proportions of the different ingredients depends on the type of chocolate being made. 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 flavour and texture. Conching is a kneading or smoothing process. The speed, duration and temperature of the kneading affect the flavour. An alternative to conching is an emulsifying process using a machine that works like an egg beater. The mixture is then tempered or passed through a heating, cooling and reheating process.