The processing flow of fully automatic chocolate production line:Chocolate blending
，Grinding of chocolate, Mixing and refining,Temperature regulation and shaping of chocolate,Packaging and Storage

1. Chocolate blending
   The key to making chocolate is to mix cocoa cookies, cocoa butter, sugar, and other ingredients together. This mixing process is called mixing. During the mixing process, temperature and time control are crucial to ensure that various components can dissolve and bind together fully. In addition, some seasonings such as vanilla, nuts, or dried fruits will be added as needed.
2. Grinding of chocolate
   In the process of making chocolate, grinding is also required. The purpose of this step is to improve the texture and taste of chocolate by exposing it to a high-speed rotating grinder. The time and speed during the grinding process also depend on the desired chocolate taste.
3. Mixing and refining:
   Cocoa butter, cocoa powder, and other cocoa products are mixed with other ingredients such as sugar, flavorings, milk, lecithin, etc. to form chocolate syrup.
   Chocolate syrup will be poured into a refining machine for refining, making it more delicate, glossy, and emulsified more evenly.
4. Temperature regulation and shaping of chocolate
   Temperature regulation and molding:
   Temperature regulation is the process of repeatedly melting and cooling chocolate paste between 30-50 ℃ to form stable crystals, making the chocolate finished product mellow, smooth, glossy, and not easily melted even at room temperature. The refined chocolate paste will be poured into a mold for cooling and solidification. Cool and solidify into the desired shape. Finally, chocolate will remove air bubbles and further enhance its appearance through vibration or tapping.
5. Packaging and Storage:
   The solidified chocolate will be taken out and packaged, usually using packaging materials such as metal foil or plastic film.
   The packaged chocolate will be sent to the warehouse for storage or transported to sales points for sale.

Throughout the entire production process, chocolate manufacturers need to strictly control the temperature and time of each step to ensure that the quality, taste, and flavor of the chocolate meet expectations.