Chocolate is the product of the cacao bean. The beans grow on trees that thrieve only in geographical areas within 600 miles north and south of the equator. The pods are split off and the beans are scoped out. After fermentation, which is usually done in banana leaves, the beans will be dried and inspected. Chocolate factories now often blend of four to seven different bean batches to reach their individual aromas. After blending the beans will be roasted in increments below 248 °F within the shell or after the shell has
been removed. Next, the beans are winnowed to remain the nibs. Now the nibs destined for chocolate recipe are pulverized in giant rollers. The paste that results is called "cocoa mass", which will be mixed together with precise formulas of sugar, cocoa butter, vanilla, lecithin and milk products, going to be refined in refining rollers. Finally the chocolate is conched, depending on manufacturer and flavour up to 96 hours, and moulded into blocks for further confectioning.