The next step in processing depends on whether the cocoa mass should be for cocoa powder or for edible chocolate. To obtain powder, the next step is extraction of cocoa butter. This is pressed out of the mass and the residue is formed into loaves of bread that are ground again. Sometimes a process is started that makes it easier to mix the powder with water while improving the taste and color. Sometimes a humectant is added, for example with instant powders for cold drinks. This makes it easier to dilute the powder with cold water or cold milk. Usually leccithin is used for this, a plant-like fat that is found in eggs and soybeans. Chocolate to eat gets a completely different treatment.
During the grinding, the cocoa kernels are pressed through a number of rollers, resulting in gove parts that eventually turn into a warm paste due to the friction created by the grinding. Then a second grinding follows to grind the particles to the desired size (+/- 25-50 micrometers).
During the mixing of the beans, different varieties go into a cylindrical mixing machine before being brought to the grinders.