I've answered this in depth before. But I will post it here again for you. Have fun! ------------------------------ First you harvest the cacao beans, they come off of cacao trees located in countries including, but not limited to: Ivory Coast, Ghana, Indonesia, Nigeria, Brazil, Cameroon, Equador, Dominical Republic, Papua New Guinea and Equador. Then you have to ferment the beans, this can take up to a week. Then you have to dry them. Usually done in the sun, the beans will turn from a reddish color to a brown color, and this can take from 1-2 weeks. Then you remove the outer husks and grind them up to make what is called cocoa liquor, or chocolate liquor. (not alcohol) Then sugar would be added, and the liquor and sugar would be ground together, and then cocoa butter may be added, and vanilla. Then the chocolate undergoes a procedure called conching. Conching consists of mixing, heating, agitating and aerating for an amount of time that is individual for each chocolate manufacturer. Most companies will not share this information because it is what gives their chocolate its unique texture. The only info I found says that it is done for at least 24 hours. I don't know this for sure. Then, when you finally have the chocolate ready to make into bars, you have to make sure it is tempered. This involves heating the chocolate (if dark, to about 100 degrees F) then cooling it to around 88 F at which point you can pour it into molds to make bars. If the chocolate is not tempered, it will "bloom" as it hardens. (This is when the cocoa butter separates from the chocolate liquor and it forms blotchy looking appearance. ) Or, it will not harden at all and will remain sticky and kind of soft to the touch. Once the chocolate is in molds, leave them at room temperature (preferably 65-70 F to avoid melting) until they harden, then pop them out of the molds and enjoy. REMEMBER TO NEVER STORE CHOCOLATE IN THE REFRIGERATOR OR FREEZER. This causes the chocolate to come out of temper and makes it ugly and can ruin the texture.

-Well, first of all you need cocoa beans. -You have to roast the beans (about 400 degrees in the oven for about half hour) -Then you have to remove the husks (After the beans have cooled -Using a mortar and pestle, break the cocoa beans into bits. Take th ebits and grind them in a spice grinder. Once they're finely grounded, they will start to turn into liquid. -The longer you grind, the smoother it wil get. Using a mortar and pestle, grind the beans more by hand -Then heat mixture in pan for a few minutes -Repeat the grinding process in the mortar -Once the goop is smooth, add the spices Ingredients to add: -sugar, vanilla, chili powder, other stuff Store it in a container and let it set.

Chocolate is made in a very secret way only known by Italians. What they do is they take the Co-co beans and mix them with Hydrochloric acid. This over the course of an hour or so turns solid. This is then bashed by giant sledgehammers untill it turns to a dust like texture. Then finally it is heated, put into the fridge and then packaged.

First, you have to roast the beans (about 400 degrees for about 1/2 hour). Then you have to remove the husks which is a tedious process, but should be easy to do once the roasted beans have cooled. Then using a mortar and pestle, break the cocoa beans into bits. Take the bits and grind them in a spice grinder (it makes a mess so be prepared to clean). Once they are finely gound they will begin to liquefy. Don't grind them too much or you will have problems cleaning your grinder. At this point, it's up to you how long you want to grind by hand. The longer you grind, the smoother it will get. Using a mortar and pestle, grind the beans more by hand. Then heat the mixture in a pan for a few minutes. Then repeat the grinding process in the mortar. At this point, the goop should be pretty smooth. Now you add spices - sugar (about 1/4 cup per pound of beans) and vanilla (real bean seeds do best, but extract is okay). Then add some cinnamon, tarragoon, chili powder or something other exotic spice that you might never think of in chocolate. You really can get a nice taste with some things you wouldn't think of. Store the mess in a container and let it set (refrigeration helps). It will be a different experience, but it will bring you closer to the real thing than you get from Hershey's. Source from: http://www.faqs.org/qa/qa-8502.html

Who cares! Just as long as they keep making it :)

I understand from coco beans. They grind it up and add a bunch of sugar, milk and stuff andd there's your chocolate. Genious huh?

By the chocolate fairies. I love chocolate fairies. I used to work in Cadburys many years ago. I don't have wings though.