Drying:

After fermentation, the liquid is drained from the beans and they are then laid out to dry.  The cacao beans are sun-dried and are raked several times over the course of days, to ensure they are fully dried.  This is crucial, because any leftover liquid could cause mold in the cacao beans.

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Processing:

The dried cacao beans are then taken to a processing facility and ground to create cocoa liquor.  This can then be processed into several products which can then be sold.

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Sources: Picture on left: Bertil Akesson.  Picture on right: Juliet Bray