Setting Up Your Chocolate Processing Station

Core Tools

You need three things before any chocolate production:

• Manual Food Grinder — breaks down Cacao Nibs
• Filter Cloth — used in processing to separate and clean material
• Silicon Mold — shapes finished chocolate

Craft these first. Without the grinder you cannot move from nibs to mass, and without the mold you cannot cast bars.

Storage Blocks

Cacao Mass Bucket holds bulk Cacao Mass. Cacao Mass Bottle holds recipe-sized portions. Cacao Mass Filled Cloth is the pressed intermediate between them. Set up a chest or shelf with these three adjacent to your grinder so the chain flows in one direction.

Layout

Place the grinder, filter cloth, and mold in a line. Feed Cacao Nibs in at one end and pull finished Dark Chocolate, Milk Chocolate, or White Chocolate out at the other. Keep Cocoa Powder and Cacao Butter Bottle in separate chests so you can grab them without sorting through finished bars.

Material Prep

Silicon Dust is the input for making Silicon Mold. Produce a spare mold so you are never blocked waiting on one. Stockpile Cacao Nibs before a big session — the grinder is the bottleneck, and running out mid-batch means restarting the chain.