Cocoa Bean Processing and Chocolate Manufacturing

A two-page primer on tempering chocolate. Covers the heat-cool-reheat technique, the difference between compound and real chocolate, and exact temperature targets for dark, milk, and white chocolate.

National Science Week

A 12-page bean-to-bar walkthrough by Gregory Owen. Covers cacao tree biology, pod harvesting, fermentation, drying, roasting, winnowing, grinding, conching, and tempering with photographs at each stage.

Gregory Owen

A university presentation walking through how Haighs Chocolates produces bean to bar in their own factory. Covers sourcing, roasting, winnowing, milling, mixing, refining, conching, tempering, and moulding.

University of South Australia

A practical step-by-step guide for small-scale cacao growers and hobbyists. Documents how to transform raw cacao seeds into chocolate using as few as half a dozen pods, from harvest to fermentation to roasting.

University of Hawaii CTAHR