The production of chocolate begins with picking mature cocoa pods, taking out the cocoa beans and fermenting and drying. The beans are then baked to release the aroma and then shelled and ground into cocoa liquid. After pressing and separating the cocoa butter and cocoa powder, the two are mixed, refined, and adjusted in proportion, and finally poured into the mold to cool and mold. In this way, the silky and fragrant chocolate was born.

Chocolate originated in Central America and was first made into bitter drinks by the Mayans and Aztecs using cocoa beans, and is regarded as “the food of God.” In the 16th century, the Spanish brought cocoa to Europe and gradually evolved into modern chocolate after adding sugar and milk. The industrial revolution in the 19th century promoted the mass production of chocolate, turning it from aristocratic exclusive to the public’s favorite dessert, becoming an important symbol of global culture and food.

Chocolate is widely used and is not only the main raw material in desserts and beverages, but also commonly used in baked goods such as cakes, ice creams, and biscuits. It adds flavor, enhances texture, and beautifies the decoration. In addition, chocolate contains cocoa polyphenols, which helps relax the mood and promote blood circulation, and is therefore also used in health care and beauty products. Chocolate has long surpassed the category of food and has become a symbol of conveying emotions and gifts.