How to Make Chocolate from Cacao Nibs

Grind the Nibs

Start with Cacao Nibs. Run them through the Manual Food Grinder to break them down toward Cacao Mass. The grinder is the core processing tool for this chain, so keep one on hand before you begin.

Separate Butter and Mass

Your goal is two working ingredients: Cacao Mass Bottle and Cacao Butter Bottle. Cacao Mass is the base for dark chocolate; Cacao Butter is what lets you make milk and white chocolate smooth. Store Cacao Mass in a Cacao Mass Bucket if you are producing in bulk, and pour into Cacao Mass Bottle for recipe-sized portions.

Turn Mass into Chocolate

Combine Cacao Mass Bottle with the other ingredients your target chocolate needs. Dark Chocolate comes from the mass side of the chain. Milk Chocolate and White Chocolate build on Cacao Butter Bottle instead. Once you have a finished bar, you can branch into coated items like Dark Chocolate Covered Apple, Milk Chocolate Covered Apple, and White Chocolate Covered Apple, or into flavored bars.

Scale Up

If you are making many bars, keep a Cacao Mass Filled Cloth on hand to press and drain mass efficiently. Cocoa Powder is a separate output you will want for baking, so do not discard it while processing. Plan your batches around which of the three base chocolates — Dark, Milk, or White — you need most, and process Cacao Nibs accordingly.