From the bean to the chocolate bar
To make 1 kg (2.2 pounds) of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are washed and roasted.
Next they are de-hulled by a "nibber" machine that also removes the germ. The nibs are ground between three sets of stones into a thick creamy paste.
This "liquor" is converted to cocoa powder by removing part of its fatty oils (the "cocoa butter") using a hydraulic press or the Broma
process. This process produces around 50% cocoa butter and 50% cocoa powder.
Standard cocoa powder has a fat content of approximately 10-12 percent. The extracted fatty oils are used in confectionery, soaps, and cosmetics.