Chocolate is one of the most famous sweets in the world. Everyone loves or at least knows someone who is in love with chocolate. The production of the chocolate became one of the most competitive industries last century.

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First of all, harvesting the cacao pods is usually done by hand. It involves removing pods from the trees and opening them each by each to get the seeds. (50-60seeds)
Cacao seeds are left to ferment for about 5 days on the sun
-flavour development
-white-yellow seeds turn to brown cocoa beans
Cocoa beans undergo drying process (7 days) before they are ready to ship to chocolate manufactories worldwide.
At chocolate factories, cocoa beans are inspected and approved to insure that only the high quality cocoa beans will be used.
After successful inspection beans are cleaned and sorted.
Cocoa beans are roasted in large rotating cylinders (30min - 2hours) to develop the aroma, flavour and colour of the chocolate.
As soon as beans are cooled, a machine removes the shells.
Cleaned beans are turned in chocolate liquor, which set the main integrant for every chocolate product.
To produce cocoa powder, the chocolate liquor is pumped into giant hydraulic press.
Cocoa powder is removed from the filters, then cooled and grind on cocoa powder.
Production of chocolate consists of carefully mixing the variety of integrants like sugar, milk, cocoa butter and chocolate liquor.
The ready chocolate mixture is ground by passing between series of heavy rollers, then undergoes stirring (few hours up to several days) to achieve the best flavour.
Finally, chocolate must be temper which involves heating, cooling and reheating the mixture. Depending on the purpose, ready chocolate mixture can be used to produce chocolate bars or to cover other confectionary products.