The process of manufacturing the dark chocolate comprising of: from cracking and grinding the roasted fermented cocoa nibs for 6 times to produce cocoa liquor (tablea). Other needed ingredients were added to the cocoa liquor, 450 grams sugar, 180 grams cocoa butter and 50 ml natural lecithin. Thorough mixing of all ingredients in chocolate melanguer machine for 15 hours to produce the dark chocolate. The dark chocolate were put to the moulders, then chill and ready for distribution to consumers.
