The steps below describe cocoa processing in general terms. Exact temperatures, times and equipment vary by supplier and specification.
Pod harvesting and opening
Cocoa grows in ridged pods on the trunk of the cacao tree. Ripe pods are harvested and opened, revealing rows of beans wrapped in white pulp.
Fermentation and drying
The beans, still in their pulp, are typically fermented for several days and then dried. This stage develops much of the flavour associated with finished cocoa.
Cleaning, roasting and grinding
Dried beans are cleaned, roasted, cracked and winnowed. The nibs are ground so finely that the cocoa butter melts and the mixture becomes cocoa mass.
Pressing
Where cocoa butter and cake are required, cocoa mass is pressed. Cocoa butter is separated out, and the pressed cocoa cake remains behind. The pressed cake can then be milled into cocoa powder.
