From Cacao To Cocoa – How Chocolate Is Made

Following the fermentation process, the beans are spread out over vast surfaces to form one layer which eases drying under the sun. In countries with wet climates, drying is typically done in a covered facility using wood fire, infusing a unique smoky aroma into the beans. Farms often export their dried beans to be processed separately by various chocolate-makers, therefore maintaining the quality of the bean at this stage is essential for the farm’s reputation.

Roasting can occur while the dry fermented bean is still whole and intact, or it could be done after the nibs have been separated (under ‘Winnowing’). Either way, it is up to the chocolatier to decide based on their preferred flavour profile. Specialised roasting equipment is used to rotate and churn the beans, with temperatures and duration set according to the chocolate maker’s unique method.  

After roasting, it’s time to remove the thin, papery shell of the cocoa bean in a process called cracking. Notice we used ‘c-o-c-o-a bean’ and not ‘c-a-c-a-o bean’ anymore due to the difference made by roasting. The cocoa beans are fed into a juicer or cracking apparatus that separates the skin from the nibs – when done manually, the remaining paper skin is simply blown away gently using electrical stand fans. What’s left are good old bits of cocoa bean, also known as cocoa nibs.