For a large company to go into chocolate making business a lot of things are involved, because it involves a very large investment and some of the needed investment decision are based on large capital and heavy equipments and the raw materials for large scale production.

Cocoa, being the major ingredient in the production of chocolate is not very common everywhere but it is found mostly in African countries and the manufacturer has to move as far before they can locate cocoa trees.  The cocoa is a fruit that grow on trees and at the initial stage it is called pods and inside the pods are the cocoa seeds which hold the future to the wide world of delicious chocolate.

Cocoa processing are in stages and the first stage is removing the seeds from the pods, while the wet pods are gathered into a heaps or pile for them to pass through a stage known as fermentation. The fermentation stage is the stage where the cocoa seed will be left alone for the water to dry up and the seed itself will become hardened and as a result the colour changes to black and the cocoa will come up with its original flavour. This process can take a minimum of eight days, after which the seed are transported to factory for further processing.

The companies that specialise in cocoa importation normally preferred to import the product through the sea. And as soon as the it get the importer’s country, they are eventually transferred from the dock to the factory and to the to be stored in grain silos while waiting further processing.

Cocoa beans have a very unique taste that is peculiar to its country of origin. And the first step on its journey to becoming a chocolate is roasting by engaging a very large revolving roaster with rotators and in high a very high temperature.

After this the beans are then put into a special hulling machine which dries up the shell and removes it and out comes its content known as "nib" and this is the real product used for making out chocolates.

Then the end result of the hulling machine called the nib taken to to the mills to be turned into a liquid form and at these stage ingredients such as sugar, chocolate liquor which a product of milk and sugar, cocoa butter, milk are being added to make tasty.

Cocoa butter is one of the major ingredients that give the chocolate its creamy brown colour and a machine a known as steel roller is involved in making the whole combinations looks creamier and smoother.

The end product after the steel roller experience is know as our delicious chocolate paste, the conch machine is also involved in removing the graining particles and these process can take up to two days to complete.

After this, the chocolate can be turned into the factory designed moulding blocks to get the actual shapes. The moulding process is very fast because the machines are automated and at this stage the varieties are determined by the addition of flavours to make it have a different and an appealing taste to the consumers.

Inside the machine the heat removed the air bubbles and they are made to pass through a cooling area where the hot pastes are turned to solid bars called candy.

Finally, the packing process set in, they are wrapped and packaged into a box or cartons to be delivered to stores for direct delivery to customers.