The chocolate is heated and cooled in a precise manner to stabilize the cocoa butter crystals. This process is called tempering and gives the finished chocolate a glossy appearance and a satisfying snap when broken. The chocolate can then be used for enrobing or depositing into bars.
The formed chocolate are packaged for distribution and sale packaging can include individual wrappping or packaging bars in foil or paper wrappers. Labels with branding, product information, and ingredient lists are added at this stage