Workers cut the fruit of the cacao tree, or pods open and scoop out the beans.  These beans are allowed to ferment and then dry.  Then they are cleaned, roasted and hulled.  Once the shells have been removed they are called nibs.  Nibs are blended much like coffee beans, to produce different colors and flavors.  Then they are ground up and the cocoa butter is released.  The heat from the grinding process causes this mixture of cocoa butter and finely ground nibs to melt and form a free-flowing substance known as chocolate liquor (no alcohol). 
 

From there, different varieties of chocolate are produced.  Conching- Raw unprocessed chocolate is gritty, grainy and really not suitable for eating.  Swiss chocolate manufacturer Rudolph Lindt discovered a process of rolling and kneading chocolate that gives it the smoother and richer quality that eating is known for today.  The name "conching" comes from the shell-like shape of the rollers used.  The longer chocolate, and any ingredients added like milk, vanilla, extra cocoa butter, is conched the more luxurious it will feel on your tongue.

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