The cocoa beans arrive from Africa, Latin America and Asia. Cocoa beans from different origins are first examined for quality and then carefully mixed into a blend. This is done to obtain chocolate with a predetermined taste and aroma. Cocoa beans are cleaned of stones, dirt and sand and dried quickly under heaters. This makes it easier to break the beans and to remove the shell around them. Only the pieces of kernel or "cocoa nibs" remain.
Cocoa nibs are then roasted, which develops their aroma. In special grinders, nibs are ground to a very fine, liquid mass, the cocoa liquor. This is one of the main ingredients of chocolate. Cocoa liquor can be further processed into two different components: cocoa butter and cocoa powder. However, it can also be used directly as an ingredient in chocolate.