The mixing : the chocolate is a mixture of cocoa, sugar, cocoa butter, and sometimes, milk. The receipe is mixed in a knider with granit millstones, until to obtain a regular paste.

The grinding / refining : reducing the feed size to a none perceptible level for the tasting.

The conching : this operation is essential to give to the chocolate smouth feel in the mouth. The length of the conching process determines the final smoothness and quality of the chocolate.