We are building a business in the production of chocolate. How to open a chocolate production and what to choose - a full-fledged workshop or a home confectionery

Almost everything is known about the production of chocolate today, so it is not difficult to open your own confectionery factory in which you will produce chocolate and other sweets. Do not pay attention to the fact that there are many manufacturers of chocolate products on the market at present - this is not an obstacle to the successful creation of a business. If you follow all the rules for the production of quality chocolates and introduce luxury and premium products to the market, you can be sure that the market will welcome you with open arms.

Many entrepreneurs consider the food business not as profitable as, for example, the production of alcohol or tobacco products. This is a deep delusion. Of course, when it is very easy to burn out - after all, chocolate is not an essential product. Yes, and increased attention from the sanitary-epidemic station reduces the ardor of start-up entrepreneurs.

However, as many years of experience show, even in times of crisis, chocolate not only does not lose sales, but even increases this figure. Everyone loves chocolate, young and old. In addition, a box of chocolates is the most common way of "bribery" and a form of gratitude. As for frequent checks by regulatory authorities, if you strictly adhere to the technology, there is nothing to be afraid of, and any other business is checked no less carefully. So the fears are a bit far-fetched.

First steps in business

The first step is to rent a room. The only point, raw materials for production - cocoa beans require increased attention. The room should be dry and well ventilated, the temperature in it should not exceed 16 degrees. Otherwise, chocolate has the same requirements as any other food product. Naturally, both in the warehouse and in the factory, it is necessary to achieve complete cleanliness. There should be no insects and dirt with dust.

Production technology

The first step in the production of chocolate has always been and will be conching. The essence of this operation is that the preheated chocolate mass must be turned into a homogeneous mass by mixing. It can last from 2 to 3 days, depending on what we want to get at the output. Elite chocolate varieties are conched for 360 hours . Conching, in turn, takes place in 3 simple steps:

in the first - we mix the dry mixture (cocoa and powdered sugar)
in the second - remove unnecessary moisture
in the third - add and stir cocoa butter

Since a chocolate factory can differ depending on the chocolate produced in it, the chocolate also differs from each other. It depends on various factors, ranging from flavors to production technology.

The second stage in production is the molding of products and their filling. The chocolate mass, heated to +40-45 degrees, is poured into special molds (moulds). In molds, it is quickly cooled to 33 degrees and kept in this temperature regime for at least 30 minutes with constant stirring (provides proper crystallization). This process is called tempering. After that, the molds are cooled and the finished products go to packaging.

The percentage of natural products also participates directly in the formation of a quality product, the more of them, the better, respectively. As a result, you can even have your own production technology and keep it a secret if you do not want the same chocolate to be made at a nearby factory.

Equipment for the production of chocolate and its cost

Let's try to list all the necessary equipment, and also decide on the start-up capital necessary to start production. First of all, you will need:

boiler for kindling fat - from 300,000 rubles
the components are mixed using a ball mill - from 1.5 million rubles
for the continuity of production, it is necessary to have several horses - each of them will cost about 400,000 rubles,
tempering machine - from 1 million rubles
cooling tunnel for mold cooling - from 2.5 million rubles
Naturally, a large number of molds and auxiliary equipment are needed.

This is just a basic list of equipment. In addition, special hoods and thermostats will be required for storing finished products, conveyor belts and pipelines for supplying and moving chocolate mass. All this additional equipment will cost at least 4-5 million rubles. It should be noted that the price of equipment can vary widely depending on novelty, functionality and quality.

It turns out that a finished line for the production of chocolate will cost at least 10 million rubles, and this is quite a tangible amount for a young investor. But it should be understood that it is simply impossible to get chocolate of acceptable quality without good equipment and specialists. As for the raw materials for production, the two main ingredients are

cocoa powder (up to 600 rubles per kg)
powdered sugar
cocoa butter.

Business Profitability

As mentioned above, many believe that food production is unprofitable. But this is far from the case, especially considering the factor that the demand for chocolate is always stable, even during a crisis. If we take the production of handmade chocolate as an example, then for a kilogram of such a product you will have to pay about 30 dollars or more. If we consider ordinary dark chocolate, then 1 kg will cost $ 15-18.

Dark chocolate is considered the least profitable, although the profit per ton sold is about 900-1000 dollars. As a result, we get a minimum profitability of 200%, and if we consider that chocolate can be produced with the addition of special additives that will reduce the production price, then we can achieve very high profitability.

Adding in the production of chocolate, 5% carob in cocoa powder, will increase your profit by 8-10%

Advantages and disadvantages of a chocolate business

Any business has its pros and cons. If we consider our case, it is worth noting that we have a rather low level of competition. To be more precise, the better we produce the product, the lower the competition. From this the conclusion arises - the more conscientiously you treat production, the greater will be the profit. So it turns out that even if you decide to make money on chocolate, then first of all you need to remember that you are selling it to people, and not to anyone.

Now it’s worth considering all the disadvantages or, let’s say, shortcomings in the production of chocolate. The main problem we will face will be a large start-up capital. If 1,000,000 rubles are enough to open a similar beer store, then in our case it is 6-10 million. But if these amounts do not scare you, welcome to the confectionery business and may luck smile at you!

To be successful in any business, you need to burn them. Or at least you like it. This has long been proven by numerous examples of people who have made a hobby their main income and thrive in their niches. What is needed for this? You need to put aside all your fears and doubts and start acting.

But what if your obvious addictions are gastronomic? For example, you love chocolate. Sweeties, rejoice! Right now, in the article you are already reading, Reconomica will tell the story of a girl who made money on the manufacture of chocolate products right at home with minimal start-up costs and made many customers happy with her chocolate bars and sweets.

How I organized the production of chocolate products at home

Hello friends! My name is Christina. Today I want to tell you about my small but very tasty hobby, which brought me a small monthly income: chocolates and handmade tiles. The topic of my earnings is not new and is already developing in most cities.

Start. How I got into the sweet business

It all started during the most pleasant period of any woman, the period of pregnancy. Being in an interesting position, I really wanted chocolate.

Someone is drawn to salty, and me to sweet ...

And one day my husband brought me handmade sweets from natural chocolate from a business trip. After that, I no longer wanted to buy the chocolate that we sell in ordinary stores.

But the nearest city where you can buy such a delicacy is 400 km from us, and I thought:

“Why not try making your own chocolate?”

I looked at sites related to the production of chocolate products, various videos and master classes from chocolatiers. Having studied the information, I concluded that it would be easier and cheaper to make my favorite treat from ready-made chocolate.

I also learned from the video that one of the best is Belgian chocolate. Barry Callebaut chocolate was the best for me in terms of price and quality, I found its distributor and ordered 5 kg for myself for a sample.

First order

And so, on January 21, 2016, I made my first chocolate bars. The next day I went to the clinic and brought one chocolate bar to my mother at work. In the evening she called me and said that her colleague was wondering if I could make 2 tiles for her. Since I had time and chocolate for this, I agreed.

Later I learned that one of the chocolates was an anniversary gift. Word of mouth went off from that bar, and already on February 3, fellow villagers began to call me with a request to make the same chocolates.

How much does it cost to build a chocolate business

The idea that, while on maternity leave, I can do something interesting, and even income-generating (especially since there is demand), prompted me to open my own small home production of chocolate products.

These are the chocolates and tiles you can make with your own hands.

My starting investment for the purchase of raw materials

At that moment, when I decided to open my own chocolate business, I already understood that it was not advisable to invest a lot of money at the start, because the manufacture of products from natural chocolate is, although exciting, but for me, as a beginner, a complex production process, requiring certain knowledge and skills, which I still did not have enough. I decided to continue the production of chocolate products from ready-made chocolate and buy only the most necessary.

I watched a lot of workshops and video tutorials on making chocolate products, wrote down various interesting recipes for myself and made a list of necessary ingredients.

Bars and sweets made only from chocolate are not as attractive as those with filling.

Chocolate, 15 kg - 9,000 rubles

I bought chocolate in 3 types of cullets: dark, milk and white.

Topping (nuts, berries, spices, etc.) - 7,500 rubles

Chocolate and water are incompatible, so berries and fruits had to be taken only sublimated. For more attractiveness and increase in price, I also used edible gold and silver as a topping.

Necessary equipment for the production of author's chocolate

Buying professional equipment is expensive, and you need a suitable room for it, because it will be very difficult to place it in the kitchen. Therefore, I decided to get by with the most necessary and the one that is in every home.

Microwave oven - already had, 0 rub.

A microwave oven is essential for tempering chocolate.

Thermometer - 150 rubles.

It is also necessary for tempering (to control the temperature of the chocolate mass).

Refrigerator - also was, 0 rubles.

A refrigerator is needed for quick crystallization of chocolate, as well as for storing finished products.

Inventory

All inventory can also be bought at a specialized store, but this is also expensive. Everything from the list below can be found in the most ordinary stores in the "Dishes" section. The exception is molds for casting - I looked for them on sites for chocolatiers and soap makers, as well as on sites for goods from China (they are the cheapest).

Glass, metal and plastic bowls, 5 pcs - about 2,000 rubles.

For the preparation of chocolate mass and fillings for sweets.

Silicone spatulas, 4 pcs - 100 rubles;
Whisk, 1 piece - 30 rubles;
Forms - 1,500 rubles.

Molds for casting bar and body chocolate, as well as sweets.

Packaging for chocolate bars and sweets - how much does it cost and where to get it

Shrink wrap, cardboard, wrapping paper, satin ribbons, etc. - about 2,000 rubles.
Various decorative elements (stickers, stamps, pieces of fabric, etc.) - no more than 500 rubles.

Any material can be used as packaging, from paper to wood. Here your imagination will play. You should not stop at one package, you can make themed wrappers and boxes (March 8, New Year, February 23, etc.)

It seems like she didn't forget anything. I do not remember the exact prices, so I wrote rounded ones. Eventually my expenses at the start amounted to about 23,000 rubles.

A product in a beautiful package sells better than a product in an unsightly package.

How much can you earn on chocolate souvenirs

In the chocolate business, earnings directly depend on the invested funds. The more you invest in equipment, inventory and raw materials, the more you can get.

I managed with the bare minimum, so the income was small. In the first month (February 2016) I earned only about 12,000 rubles. And the next month, due to March 8, my income was already about 40,000 rubles. The increase in profits was also due to the fact that I sold chocolates and sweets not only in my village, but also in the nearest town and our regional center.

In the future, I earned an average of about 30,000 rubles a month.

Key problems of the school business

Of course, it was possible to get more, but my business ended its existence in July 2016.

The process of making chocolate products must be continuous: quality depends on it, and with the birth of a child, this became impossible for me. There is a good chance that I will resume my business and get into this business more closely. But for now, it's only in the plans.

During the existence of my chocolate production, I constantly faced delivery problems. In order to make something, I had to first order it through online stores or acquaintances, wait for delivery, and only then prepare a delicacy.

There were cases when, due to a lack of ingredients, I refused orders. I also had difficulties with the delivery of finished products. My husband is at work, and it was hard for me to deliver orders myself. In this case, retail outlets in the most passable places would make the task easier, but I worked unofficially. I didn't have any documents...

A bit about the quality of chocolate

I will deviate from the story of my earnings and touch on the topic of the quality of chocolate and, accordingly, chocolate products in this article.

Why is homemade chocolate better than store bought?

Mass production is characterized by savings on absolutely everything, including product quality. I think you all read the composition on the packaging of chocolate products.

This is the composition of chocolate that is typical for mass production.

Natural products are expensive, so analogues and products are used, which are often waste.

Cocoa powder is obtained from the cake of cocoa beans after pressing the oil, however, another type of cocoa powder is often used, cocoa well, obtained from the waste from crushing cocoa fruits, that is, the husk.

In addition to cocoa powder (cocoa wells), palm oil is often used instead of cocoa butter, soy lecithin is added as a stabilizer, and real chocolate should not contain these products.

Of course, I'm not saying that all manufacturers use these ingredients.

The composition of natural chocolate includes only cocoa mass: grated cocoa and cocoa butter, sometimes milk and sugar.

Cocoa mass is the most important ingredient in any chocolate and usually consists of several varieties of cocoa beans. They are fried and finely ground. From the heat of friction, cocoa butter melts, and a liquid dark brown, chocolate-smelling mass is obtained - this is cocoa mass

Of course, it is much cheaper to produce chocolate products from substitutes and by-products, but it is not always tasty and healthy.

How to distinguish a fake

Even if you will not be engaged in the manufacture of chocolate products, the information below will help you further distinguish high-quality chocolate from a fake.

Natural chocolate should contain cocoa mass, cocoa butter. May be milk, sugar, flavoring (caramel, vanilla, coffee, etc.);
Natural chocolate always has a shiny smooth surface;
Melts in the mouth and does not stick to the teeth;
You should hear a crunch as you break the chocolate;
Quality chocolate can't be cheap. The minimum price on the market for 100 g of chocolate bar without filler is 200 rubles.

Tips for those who want to produce their own chocolate

If you still want to learn the basics of the chocolate business, then you need to be patient. Before you succeed, you will exhaust more than one kg of chocolate.
Always choose only high-quality products: the taste of the finished product directly depends on this.
Sell all chocolate products only in packaging that is clean, neat and attractive, even if it is modest, with a minimum of decor. A beautiful product in a beautiful package is always desirable to buy.
Read more thematic literature, watch videos, attend master classes if possible - in a word, develop, introduce something new into your production.

Perhaps that's all. I told you about such a tasty and interesting way to make money, and you already draw conclusions, count and never be afraid to start something new.

Any kind of confectionery at all times are in good demand. Along with this, in the production of confectionery, the first place is occupied by the production of chocolate. The business plan of such a business attracts many entrepreneurs today. To a large extent, this is due to the fact that investors are very willing to invest their money in the production of chocolate, since such investments, as an asset, have an acceptable level of liquidity.

The confectionery market in Russia has developed, is developing and continues to develop. The rather difficult state of the country's economy cannot prevent this in any way. All new entrepreneurs keep showing up in this business. Investors continue to invest in this business.

As for the issues of demand, we can safely say that there is demand. Despite the fact that many of us keep ourselves in good physical shape, try to lead a healthy lifestyle, we are not averse to indulging in chocolates. We all buy chocolate treats quite often. That is why the demand is great.

Relevance of the chocolate business

Today, everyone knows that the confectionery market is more than filled with offers - the offers completely cover the demand. However, this does not prevent new entrepreneurs from entering the market arena, starting to manufacture chocolate at home. It should also be added that the emergence of new stores selling chocolate products is welcomed by consumers in every possible way. Therefore, it is possible to start engaging in such labor activity as the production of chocolate. This business is quite relevant today - you will also find your buyer.

Today, not every entrepreneur wants to engage in the production of chocolate. This is due to the fact that chocolate is not an essential product. Therefore, many believe that this business pays for itself for a long time. But, this opinion is not always correct. Firstly, the payback of this business depends on the demand itself, and on how full the chocolate market is in your city. In this matter, the quality of chocolate products also matters. The chocolate market may be overflowing with offers, but there are differences between chocolate and chocolate. Explore this market directly in your city. Maybe in your locality it makes sense to open a new chocolate outlet.

Chocolate is a product that today is not an essential product. This is true. However, this fact does not prevent the chocolate business from flourishing. After all, chocolate is a favorite delicacy that not only children love, but every adult is not averse to eating chocolate candy. Because everyone buys chocolate. Any fears that this type of labor activity pays off poorly are groundless.

If you are considering starting a small chocolate business, you should know that there is absolutely nothing complicated about this business. The only thing that the right technology requires is a well-ventilated room, in which there should also be no extraneous odors. The temperature in the room should not be higher than 16 ° C. This is where all the difficulties end.

During the preparation of chocolate, the fundamental point is the high-quality mixing of the chocolate mass. The heated chocolate mass must be thoroughly mixed until the mass becomes completely homogeneous. This process is quite lengthy. Stirring must not be interrupted. To complete this task, you will have to purchase one or more conche machines. The main secret of making high-quality and truly delicious chocolate is long-term mixing. The heated mass of elite varieties of chocolate is mixed for up to 5 days without interruption. Only prolonged mixing will allow you to prepare really high-quality and tasty chocolate.

Mix the dry chocolate mixture in advance. Roll it over. Rolling is the preliminary mixing of the dry chocolate mixture in special mills. After rolling, you can start the process of conching - mixing in conche machines. Elite varieties of chocolate products are conched for 5 days, but the norm is mixing in conche machines for at least 3 days. 3 days is enough to make high-quality chocolate.

The last stage, no less important in the preparation of chocolate, is molding. When the conching process is over, the chocolate mass, at a temperature of about 45 ° C, should be poured into special molds. Then the finished product must be cooled to room temperature. That's it, the chocolate is ready.

chocolate recipe

Chocolate contains ground cocoa, powdered sugar, oils and various additives. There is no single recipe for making chocolate. The taste of chocolate is influenced by various additives, among which there may be additives such as alcohol, wine, flavorings, etc. These additives in different proportions give chocolate different flavors. Instead of natural cocoa, ground carob can be used. Instead of chocolate butter, such as cocoa butter, palm oil or peanut butter can be used. You can also use milk fat. Ultimately, the recipe for chocolate is the secret of every "chocolate" businessman.

Equipment for the production of chocolate products and its cost

The purchase of equipment does not end with the purchase of conche machines and special molds - a set of molds for molding chocolate mass. In addition to this basic equipment, you will need a furnace for melting cocoa butter. Such a boiler costs about 300 thousand rubles. The average boiler is designed to kindle 200 grams of cocoa butter.

You will also need a special grinder to premix the dry chocolate mixture. Such a mill has a ball design - built on special steel balls, such as, for example, in bearings. With the help of these balls, the preliminary grinding and mixing of the dry chocolate mixture takes place. Such a mill can be purchased for 1.5 million rubles.

As for the conche machines, one of these already comes with the mill. But one car is not enough. To keep the chocolate production line running, you will need several of these machines. Each costs about 10 thousand dollars.

You will also need to purchase a tempering machine. The cost varies within 1 million rubles. It performs processes for the rapid melting of chocolate and its further tempering. A vibrating table is always included with such a machine. The equipment of this machine includes a volume dispenser, a pedal that controls the flow of chocolate. The tempering machine also comes with a special refrigeration unit. This is a refrigerator with vertical tunnels. Such a refrigerator costs about 2 million rubles. This refrigerator quickly cools chocolate in molds. An ordinary refrigerator is not suitable for these purposes. Not suitable because the process of making chocolate must be continuous. The chocolate mass after passing through the tempering process should be immediately cooled. You will have to buy a tempering machine, although it is not cheap.

The equipment listed above, without which the production of chocolate is simply unthinkable, is the main equipment that every entrepreneur who is going to start making chocolate should certainly have. However, in addition to this equipment, you will also need additional equipment: thermostats that store finished products, special hoods, planetary pipelines in which the chocolate mass moves from one node of the “chocolate” machine to another, balloon installations, conveyor belts, planetary pumps that inject pressure in pipelines. In addition, you will need stamping machines for the forms. Also packaging and other machines. All this additional equipment will cost you about 5 million rubles.

For all the equipment that you need to purchase for the production of chocolate, you will have to pay about 10 million rubles. This is quite a tangible amount of investment, but it's worth it, because all these costs quickly pay off.

Profitability Issues: Cost to Market Price Ratio

As mentioned above, for all the equipment that is necessary for the production of chocolate, you will pay about 10 million rubles. However, if you carefully consider the issues of profitability, in particular the ratio of cost and market price, it becomes quite obvious that this type of business quickly pays off.

Plain dark dark chocolate is the most favorite delicacy of most people. However, it is he who is less profitable than other types of chocolate. Soy is not added to this chocolate. During preparation, only cocoa butter is used. No palm, olive, coconut or peanut butter is usually added to such chocolate. It consists of 60% ground cocoa. Cocoa powder, from which chocolate is prepared, costs about $ 2,000 per ton. The other 40% of chocolate is powdered sugar. Powdered sugar costs about $1,000 per ton. Thus, the cost of a ton of chocolate, taking into account oils and additives, varies in the range of more than 3,000 dollars per ton, or up to 500 rubles per kilogram of chocolate.

So, the cost of chocolate is known. Let's calculate the percentage of profitability. If, for simplicity of calculations, we take the cost price, which is equal to 500 rubles per kilogram, taking into account taxes, all consumables, salary costs for employees, depreciation, etc., and the market value of one chocolate bar, equal to 100 rubles, then we get a profitability of 200 %. This profitability can be increased many times by adding various flavors and substitutes for raw materials to your chocolate products, which reduce the cost. An example of such significantly cost-reducing substitutes and flavorings is ground carob. It's a powder called carob. One kilogram of such powder costs only 50 rubles. Such additives sharply reduce the cost of finished products, thereby increasing the level of profitability at times.

How to open a chocolate shop

Do you really like chocolate? Absolutely yes! Now imagine that you are the owner of a shop selling confectionery products such as chocolate. Such a store means making a profit from investing in your little passion and further receiving monthly income. By opening your own store, you can achieve this.

There are quite obvious advantages to opening a shop selling chocolate treats compared to other shops. Your property will have a store around which customers will constantly spin. If you decorate the store correctly and beautifully from the inside and outside, then it will attract the attention of passers-by, some of whom will become your regular customers in the future. Sell only high-quality chocolate, and buyers will not keep you waiting long.

The number of sales is known to double every year. The profitability of such a business varies within 130 thousand dollars per month, depending on the volume of production. At the same time, your starting capital should be about 10 thousand dollars. As you can see, this business is a highly profitable and quickly paying off type of labor activity.

If you are thinking about making chocolate and opening your own shop that sells chocolate treats, you can start by making chocolate at home. To start this business, experts recommend, along with the independent preparation of chocolate, to buy ready-made chocolate products for further sale. This will allow you to start the production of chocolate at home - at low capacities. Further, everything happens according to the standard scheme - sales grow, respectively, incomes grow. So the business is expanding. One day the time will come when you will start thinking about increasing the capacity of your production. You will hire workers. You will pay them a salary. Your business will flourish.

As can be seen from the above, the chocolate making business at home is a highly profitable type of work. This business pays off quickly. Therefore, it becomes quite obvious that the beginning of such a business justifies itself. The expediency of opening a "chocolate" store is straightforward.

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You will need

- registration documents;
- certificate of Rospotrebnadzor;
- production license;
- ventilation system;
- fridge;
- furniture;
- equipment for the production of chocolate;
- personnel;
- advertising;
- package.

Instruction

Register your business with the tax office. Get a certificate of conformity for the manufacture of food products in Rospotrebnadzor. It will be necessary to approve the design of the workshop and its sanitary conditions. After receiving the conclusion, draw up a technological instruction for production and a range of products for coordination with Rospotrebnadzor.

After approval of the list of products, contact the accredited laboratory of all samples of raw materials and obtain a license for production. Conclude an agreement on inspections with the same organization.

Equip the room. The air temperature should be at least 18-21°C. Get an air conditioner that can keep the humidity at 75%. It is better to entrust the calculation of the scheme for installing hoods and ventilation to professionals who will also help you make a choice among a large offer of equipment.

Purchase equipment for production. For a business, even in small volumes, you will need tables, a refrigerator, a microwave oven, molds and utensils for finished products, a mixer, a blender.

For a large volume of production, special mills will be required (they grind and mix the ingredients), conche machines (they mix the heated chocolate mass), a fat boiler (melts butter), a tempering machine, a refrigeration tunnel (it cools products very quickly). Additionally, you can purchase thermostats and conveyor belts for moving products.

Recruit production staff. Remember that all employees must have health books. Do not forget to sign a non-disclosure agreement for the recipe and production details.

History of the discovery of cocoa and chocolate

Around the beginning of our era, the Maya Indians settled on the Yucatan Peninsula. Here they discovered a wild cocoa tree. For centuries, Indians have been mixing roasted cocoa beans, water and pepper to create a wonderful, slightly bitter, frothy drink with healing properties. He relieved fatigue, gave strength, dispersed sadness. The Maya set up huge plantations of this plant, idolized it, considering cocoa a gift from the gods.

The first European to taste cocoa was Christopher Columbus. But he did not appreciate the wonderful drink, and cocoa beans remained unclaimed. Only 17 years later, the conquistador Hernan Cortes, appreciated the drink. After the campaign, which ended in 1528, Hernan Cortes brought several bags of cocoa beans to Europe, gave it the modern name chocolate, and only then did the Europeans appreciate the drink.

In 1828, the Dutchman Conrad van Guten patented a cheaper method for extracting cocoa butter and cocoa liquor. This allowed the production of solid chocolate as we know it. The first bar chocolate was produced in 1847 by the English confectionery J. S. Fry & Sons.

chocolate making

Chocolate is made from cocoa beans. They are found in the pulp of the fruit of the cocoa tree, several dozen pieces in one fruit.

The beans are dried, cleaned, sorted and roasted to improve the taste and aroma. Then crushed into cereals and turned into a liquid mass. Fat makes up 52-56% of the cocoa bean, which is why it is called "cocoa butter". During processing, cocoa liquor is obtained. Cocoa butter is squeezed out of it on a press, after which “cocoa cake” remains.

Chocolate is made from cocoa mass, cocoa butter and powdered sugar, and cocoa powder is made from cocoa cake. Flavoring ingredients (nuts, berries, cognac, etc.) are added to the chocolate mass and sent for shaping.