How to Process Cacao Beans into Mass and Butter

Roasting and Grinding Cacao

Vanilla cacao beans, harvested from jungle trunks or farmed on jungle wood, serve as the raw foundation for chocolate production. Begin by gathering your accumulated stockpile of beans.

1. Take your raw cacao beans and roast them.

2. Once roasted, take the roasted beans and grind them down to produce cacao mass.

Grinding converts the roasted beans into a workable intermediate material necessary for darker confections and further ingredient separation.

Extracting Cacao Butter

After obtaining cacao mass, you can proceed to the final processing step to yield the fats needed for lighter treats.

1. Take your ground cacao mass and subject it to extraction.

2. Collect the resulting cacao butter from the extraction process.

Keep both your cacao mass and cacao butter stored in separate chests. These two core materials form the foundation for all subsequent confectionery crafting, including milk chocolate, white chocolate, and baked desserts.