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Chocolate making starts with harvesting the pods of the cacao plant, Theobroma cacao, native to South and Central America. The pods are split apart to yield the cacao nibs, which are in turn fermented and then ground into a paste called cocoa liquor. The cocoa liquor is processed to yield a wide assortment of chocolate products.

When processed properly, cocoa liquor yields approximately half cocoa butter and half solids. This is what is turned into bitter chocolate. Many nations have laws which dictate the composition of bitter chocolate, along with other chocolate products, so that consumers know what they are buying when they read a label. The cocoa liquor can also be treated in other ways, which include the separation of cocoa butter and cocoa solids for use in products such as cocoa and white chocolate.

To make semi-sweet or bittersweet chocolate, chocolate producers add a small amount of a sweetener to bitter chocolate to temper the intensely bitter flavor. The addition of larger amounts of sugar results in sweetened chocolate. The unsweetened cocoa liquor can also be blended with milk to make milk chocolate, and other seasonings such as vanilla or chili powder can be added for specific desired flavors.

By using bitter chocolate as the basis of chocolate candies and other desserts, cooks can control the level of sweetness in the final product. Bitter chocolate may also be of a higher quality, since the chocolate producer cannot hide shortcomings behind milk and additives. It is also highly shelf stable, and can keep for several years if tightly wrapped and stored in a cool dry place.

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