C. D. Azzara’s research while affiliated with Pennsylvania State University and other places

Most chocolate and cocoa products consist of blends of roasted cocoa beans chosen for flavor and color characteristics. Cocoa may be blended in the bean, nib, or liquor state before going on to the chocolate making or pressing phase. Pressing separates the liquor into cocoa powder and cocoa butter, ∼ 50:50. The ingredients used for making chocolate are cocoa liquor, cocoa butter, sugar, lecithin, and vanillin for dark chocolate, plus milk solids for milk chocolate. These ingredients are mixed and then refined so the particle size of the ingredients is reduced to make the resultant chocolate smooth. After refining, the chocolate is conched, during which changes to viscosity, flavor, and texture occur. After conching, the product is standardized to fat content and viscosity, is tempered to obtain the correct form of fat crystal, and is deposited into molds to form the final shape. The chocolate is removed from the molds after cooling and then is wrapped and packaged ready for shipment to the customer.