- Harvest
- Fermentation
- Drying
- Roasting (low and slow)
- Winnowing (cracking the bean) - reveals the nib, a pure cocoa bean
- Grinding
- nib ground into cocoa mass (aka cocoa liquor)
- further worked into cocoa solids (powder) and cocoa butter (fat)
- Conching - further refinement of rolling, kneading, heating, and aeration
- Tempering and molding
