The production process of chocolate can be roughly divided into two parts: one is the harvesting of cocoa beans, and the other is the production and baking of cocoa beans. Planting cocoa trees in the middle manor, harvesting cocoa pods, each pod containing about 20-40 cocoa beans, taking out cocoa beans, fermenting for 5-7 days, drying for 5-7 days, and grading and packaging according to the variety and size of cocoa beans. The fermentation process of cocoa beans will produce sour taste, and high-quality chocolate smells natural, and sour taste is the key to affect the aroma of chocolate.

The last three steps of refining, deacidification and blending are the key to determine the quality of chocolate. Through refining, chocolate can have a smooth taste, while deacidification is to remove the sour taste of chocolate, and the deacidified chocolate can show its fragrance. Post-tempering mold refers to carving the shape of chocolate through the process of heating, cooling and cooling, and maintaining the natural luster of chocolate through temperature regulation and constant temperature.