Chocolate making begins with the harvesting of cacao pods, which contain cacao beans. These beans are fermented, dried, and roasted to develop their rich flavor. After roasting, the beans are cracked open to separate the nibs from the shells. The nibs are then ground into a thick paste called chocolate liquor, which can be further processed into cocoa solids and cocoa butter. To create different types of chocolate, sugar and other ingredients are added to the chocolate liquor. For example, milk chocolate includes milk powder, while dark chocolate contains a higher percentage of cocoa solids and less sugar. The mixture is then refined, conched, and tempered to achieve a smooth texture before being molded into bars or other shapes.