Cocoa beans that serve to make edible chocolate are processed differently than beans for cocoa powder. First, a selected blend of roasted cores is mixed with crushed sugar and enriched with cocoa butter, which is not always from the same batch. The major producers always add leciyhine, a vegetable fat, to replace cocoa butter or part of it.

The mixture is then placed in large, round mixing machines. These have a horizontal revolving bottom with heavy rollers on it. After mixing, the mixture resembles malleable dough.

For milk chocolate, condensed milk is added.