During the mixing of the beans different types go into a cylindrical mixing machine before they are taken to the grinders.
Mixing beans for cocoa powder is less complicated than for chocolate. The mix for edible chocolate requires a lot of knowledge of the chocolatier. Each bean adds its own characteristic flavors to the blend and only after years of experience can this process be influenced. Ultimate taste is ultimately achieved by mixing two, three or more types after they have been roasted. Just as with the wine, the chocolatier has to decide how much strong and mild beans are needed for a blend that produces a good chocolate and the formulas are of course secret.