Dark chocolate, often referred to simply as "dark chocolate," is a type of chocolate made primarily from cocoa solids, cocoa butter, and sugar. It is known for its intense cocoa flavor, lower sweetness compared to milk chocolate and a higher proportion of cocoa solids. Dark chocolate is prized for its rich, bittersweet flavor and is often used in baking, confectionery, and as a standalone treat. This is how dark chocolate is made:

1. Harvesting and processing the cocoa beans : The production of dark chocolate begins with harvesting the ripe cocoa pods from the cocoa tree (Theobroma cacao). The beans and the surrounding pulp are removed from the pods. These beans undergo a fermentation process to develop their characteristic flavors and are then dried to reduce moisture content.
2. The roasting : The dried cocoa beans are roasted to develop their distinctive chocolate aroma. Roasting also removes any residual moisture and further develops the aroma and flavor of the beans. The temperature and duration of roasting can vary and have a significant impact on the final flavor profile of the chocolate.
3. Breaking and ginning : After roasting, the beans are cracked and the outer shell is separated from the inner nibs. The nibs contain both cocoa solids and cocoa butter.
4. Grinding : The cacao nibs are ground into a paste called chocolate mass or cocoa mass. Despite its name, the chocolate mass does not contain alcohol. During this process, the solid particles in the nibs are broken down into tiny particles that are suspended in the cocoa butter, creating a smooth, thick liquid.
5. Conching : Conching is a refining step in which the chocolate mass is continuously mixed, heated and aerated over an extended period of time, which can range from a few hours to several days. This process further smoothes the chocolate's texture, improves flavor development and reduces bitterness.
6. Tempering : Tempering is a crucial step in the production of dark chocolate, which involves heating and cooling the chocolate in a controlled manner to stabilize the cocoa butter crystals. Proper tempering gives dark chocolate a glossy appearance and a satisfying crack when broken. It also prevents the chocolate from developing a grainy texture and ensures a soft mouthfeel.
7. Molding and cooling : Once the chocolate is properly tempered, it is poured into molds to form the desired shape, such as: B. panels or pieces. The molds are then cooled to allow the chocolate to set.
8. Packaging: After cooling and solidifying, the dark chocolate is removed from the molds, packaged and prepared for distribution.

Dark chocolate can have different cocoa content, which is usually 50% cocoa solids or higher. The percentage on the packaging indicates the proportion of cocoa solids and cocoa butter in the product. Higher percentages represent more intense and less sweet chocolate.
Dark chocolate is prized for its complex flavor profile, which can include notes of roasted nuts, fruits, and even floral elements, depending on the origin of the cocoa beans and the manufacturing process. It is also considered a source of antioxidants and may have potential health benefits when consumed in moderation.