The end product of this process is in a raw state, it is still bitter and oily. The processing plant where the beans are sent first clean the seeds to remove any foreign particles. The seed are then roasted in 121 degree ovens. Beans that are going to be used for chocolate will be roasted at a higher temperature. The roasting process remove water and acids, leaving only the chocolates flavor.
Roasted seed are crack open to remove large cotyledons and the husk or shells.
The shells are used for fragrant garden mulch or used for cocoa butter. It sometimes also used for animal feed. Husks may be used to extract the theobromine which is able to be chemically converted into caffeine for use in beverages and medicines. The separated cotyledons are called the nibs. This material is used to make chocolate.