Chocolate preparation begins with the harvesting of cacao pods, which contain cacao beans. These beans are extracted, fermented, and dried to develop their flavor. Once dried, the beans are roasted to enhance their taste, and then they are cracked open to separate the cacao nibs from the shells. The cacao nibs are ground into a paste called chocolate liquor, which contains both cocoa solids and cocoa butter. This mixture can be further processed to create different types of chocolate by adding sugar, milk, or other ingredients. Finally, the chocolate is tempered to achieve a smooth texture before being molded into bars or other shapes.