Step #7: Sorting and Cleaning the Cacao
Chocolate manufacturers keep careful track of each cacao shipment they receive. They sort the seeds according to type and country of origin.

Next, the seeds pass through a cleaning machine that removes bits of remaining pulp and debris.

Then the seeds are carefully weighed so they can eventually be blended according to special formulas created by each manufacturer. Some candy bars contain up to 12 different types of seeds!

Step #8: Roasting the Cacao
The key to excellent chocolate flavor is roasting. Large, rotating ovens roast the seeds at temperatures of 250°F or more to release the rich aromas and delicious taste.

Roasting can last anywhere from 30 minutes to two hours, depending upon the variety of seed.

As the seeds toss about in the oven, they lose much of their moisture. Eventually, they turn a deep brown color, similar to coffee beans.

Step #9: Cracking, Fanning, and Winnowing the Cacao
The roasting process makes the shells of the cacao rather brittle. Once the seeds have cooled, the giant winnowing machine can begin its job.

Inside this machine, cones that are serrated like the edges of a knife crack open (rather than crush) the thin shells to get at the seeds. Giant fans then blow away these empty husks.

Next, the remaining broken seed bits, called nibs, pass through a series of sieves, which strain and sort the nibs according to sizen a process called “winnowing.”