Question

How we made chocolate?

Answer 1

Production of Chocolate depends on certain factors including at Factory level or Kitchen level, which you want to make!

In both case, You'll have to need following ingredients:
1) Cocoa Butter
2) Coconut Oil
3) Organic Cocoa Powder
4) Agave Syrup

You could add some sweeteners as well, depends on your desire and taste.

At the macroscopic level, we ferment it under the instrument known as "Fermentor or Bioreactor" with the help of certain useful yeast and other microscopic organisms. Then, Drying & Carcking like process should be performed for their individual uses.

Hope this helps!

Answer 2

Chocolate is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods.

Harvesting

Fermenting: The pods and pulp are placed into large wooden containers, where the pulp is allowed to ferment for five to seven days. During the process, the beans are turned to help them ferment more evenly. This is the first stage in developing the flavour of the chocolate.

Drying

After fermentation, the next step in the process is to dry the beans. This is usually done by spreading them out into a single layer in the sun. Most beans are transferred into sacks and transported around the world after drying, so in order to prevent mold, it’s important that they’re completely dry at this point.

Roasting

Cracking & Winnowing

The roasted cocoa beans have a thin, papery shell around them which needs to be removed, so at this point in the process, the beans are cracked open and the shell is removed in a process called winnowing. The lighter shells are blown away with fans, leaving behind pieces of pure cocoa bean, known as “nibs”.

Grinding & Conching

The cocoa nibs are ground with stone rollers until they become a paste known as cocoa mass or cocoa liquor. This pure, unrefined form of chocolate contains both cocoa solids (the chocolatey part!) and cocoa butter (the natural fat present in the bean).Cocoa butter can be extracted from the cocoa mass with a hydraulic press. This is useful because most chocolate makers often use extra cocoa butter to give their chocolate a smoother, glossier texture.

And this is how you get yummy chocolate.

Hope this helps!