The process of making chocolate is very complex. First of all cocoa beans are selected and cleaned. After that, the cocoa beans are roasted to remove their skins better.
Later, the beans go through a different type of toasting. They are toasted for a few minutes at between 110 and 120 degrees Celsius to remove any water and sourness in them.
Also the beans go through a roller that makes them into a powder and the result of this process is cooked and transformed into the chocolate that everyone knows and eats in their homes.
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