Cleaning: Upon reaching the production unit the cocoa beans undergoes meticulously cleaning to eliminate any external impurities, such as dust and dirt. This essential step ensures the purity of the beans before proceeding with the chocolate-making process, maintaining the integrity and quality of the final chocolate product.

Roasting: Once cleaned, the beans undergo roasting. Roasting involves subjecting the beans to heat, often in an oven. This process further develops the chocolate flavor, bringing out rich aromas. The duration and temperature of roasting significantly influence the final taste profile.

Grinding: The roasted beans are finely ground to create chocolate liquor, a thick, smooth paste. This grinding process releases cocoa butter and contributes to the chocolate’s texture. The resulting chocolate liquor serves as the foundation for various chocolate products.

Conching: Following grinding, the chocolate liquor undergoes a process called conching. Conching involves continuous stirring and heating of the chocolate to refine its texture and flavor. This step can take several hours to days, depending on the desired characteristics. Conching helps smooth out any coarse particles, further enhancing the chocolate’s quality.

Tempering: The next crucial step is tempering, where the chocolate is carefully heated and cooled to specific temperatures. This process allows cocoa butter to crystallize evenly, ensuring a glossy finish and stable texture. Proper tempering prevents the formation of undesirable fat crystals, resulting in a smooth and well-structured chocolate.

Panning Process: Once the chocolate is properly tempered, it’s ready for the panning process. In panning, the chocolate is cascaded over nuts or other inclusions, such as dehydrated fruits, while a specialized machine continuously rotates. This rotation ensures an even coating of chocolate on each piece, creating bite-sized delights like chocolate-coated nuts.

Cooling and Setting: After the panning process, the chocolate-coated nuts are allowed to cool and set. This step is crucial for the chocolate to harden and adhere perfectly to the nuts, creating a satisfying crunch.

Packaging and Storing: The final step involves packaging the chocolate-coated nuts for distribution and storing them in optimal conditions. Proper storage is essential to maintain the chocolate’s freshness and prevent any changes in texture or flavor. Controlled temperature and humidity conditions are typically maintained to ensure the quality of the finished product.