Production:

Another important step is production of the chocolate.  The chocolate liquor can be processed into a wide variety of chocolates, varying by cacao percentage.  For example, milk solids and sugar can be added to create milk chocolate.

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Conching:

The chocolate at this point has a good flavor, but will have a grainy texture.  To improve the texture, the chocolate is conched.  This occurs when chocolate is beat slowly over a very long period to create the proper texture.

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Tempering and Molding:

The final step is tempering and molding (Lake Champlain Chocolates). To prepare the chocolate for shipping, the chocolate is tempered to prevent bloom and create the proper snap.  Then it is molded into bars and shipped to chocolatiers for use in confections.

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Lake Champlain Chocolates. (n.d.). How Chocolate is Made from Cacao? Retrieved from Lake Champlain Chocolates: https://www.lakechamplainchocolates.com/making-chocolate