Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration. Swiss milk chocolate. A bar of dark baking chocolate, with a minimum cocoa content of 40% Semi-sweet chocolate chips. Tempered couverture chocolate. White chocolate bar.