Chocolate manufacturing begins with the harvesting of cocoa beans from the cocoa tree. The beans are fermented, dried, and roasted to develop their rich flavor. After roasting, the beans are cracked open to separate the cocoa nibs from the shells. The nibs are then ground into a thick paste called chocolate liquor, which can be further processed into cocoa powder and cocoa butter. Next, the chocolate liquor is blended with sugar, milk, and other ingredients to create different types of chocolate, such as dark chocolate, milk chocolate, and white chocolate. This mixture is refined and conched to improve texture and flavor. Finally, the chocolate is tempered, molded, and cooled before being packaged for sale.