Part 2

When cocoa beans land in different parts of the world, chocolate manufacturers get to work. The beans are sorted and graded. And the processing work begins.

Cocoa beans are roasted , alkalised and grounded to the desired consistency. Once this is done, the beans now turn to what is known as cocoa mass.

When this cocoa mass is processed, a beautiful split happens. The  cocoa butter is separated from the  cocoa powder. Now a manufacturer has 2 main components- the cocoa powder and cocoa butter ( liquid gold, quiet literally)

So far, so good. Every manufacturer, every chocolatier does this.