The beans are roasted during a large, rotary cylinder at low heat, for half-hour to 2 hours. the precise aromas, flavors, and rich brown colors that develop, depend how long and at what temperature they're roasted. The outer shells are removed, and therefore the beans are cracked into small pieces referred to as nibs. Then when this paste is pressed, it yields cocoa butter and therefore the chocolate. If you add milk solids, sugar and vanilla to the present cocoa butter you get chocolate. This in fact isn't really chocolate because it contains no chocolate. Chocolate liquor at this stage may be a paste made from the nonfat solids from the nibs, also as a number of the remaining cocoa butter... maybe 10 to twenty. The chocolate must be finely ground so as to offer it that "mouth watering smoothness" you mentioned. Cocoa butter is usually added back to the liquor alongside sugar and other ingredients, like milk, vanilla or lecithin. The additions of those and other ingredients determine chocolate flavor and sort... the spectrum being, very dark semi sweet all the thanks to chocolate. When pure chocolate is poured into molds, cooled and hardened, it becomes what we all know as unsweetened chocolate. If chocolate is pulverized, it becomes unsweetened chocolate. The blended mixtures are kneaded in large, heavy machines that agitate and aerate the chocolate to make a smooth texture and well rounded flavor. Process called cenching was invented quite a century ago, conching helps reduce acid levels, allowing pleasant flavors to develop.