What is the first step in process of making chocolate from fermented dried beans?

Here's why:

* Fermentation develops flavor and removes bitterness, but it doesn't change the beans into chocolate. They still need further processing.

* Roasting is crucial for:

* Developing flavor: Roasting intensifies the chocolate flavors and creates a wide range of nuances.

* Changing the texture: Roasting makes the beans brittle and easier to grind.

* Reducing moisture content: Roasting further dries the beans, preparing them for grinding.

After roasting, the beans are then winnowed (husks are removed) and ground to create chocolate liquor, the foundation for all chocolate products.