1. Harvest
2. Fermentation
3. Drying
4. Roasting (low and slow)
5. Winnowing (cracking the bean) - reveals the nib, a pure cocoa bean
6. Grinding - further refinement turns nib into cocoa mass (aka cocoa liquor)
7. Conching - further refinement of rolling, kneading, heating, and aeration
8. Tempering and molding
