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The UK population consumes more than half a million tonnes of chocolate each year - that's over eight kilos per person! But have you ever wondered how we get from the simple cocoa bean to the bars and boxes of chocolates that we love to give as gifts so much today?

How chocolate is made

1. Cocoa beans are cleaned then roasted to draw out the chocolate flavour and colour.

2. A 'winnowing' machine is used to separate the bean from the shell, leaving the cocoa nib.

3. The nibs are milled to create cocoa liquor. Different types of cocoa beans are blended together to the manufacturer's individual formula.

4. The liquor is pressed to extract cocoa butter, leaving a solid mass known as 'presscake', which is now ground down and pulverized to make cocoa powders with differing cocoa butter content.

5. Other ingredients such as sugar, condensed milk or cream, emulsifying agents, flavours and additional cocoa butter are added to the cocoa liquor and mixed using a machine. The proportions of these ingredients will vary depending on the type of chocolate that is being made.

6. The mixture then passes through a series of rollers to form a smooth paste. This refining process improves the texture of the chocolate.

7. Next the mixture undergoes a kneading process known as 'conching'. The speed, duration and temperature used during this process will affect the flavour and texture of the chocolate.

8. The mixture is then repeatedly heated, cooled and reheated. This prevents discoloration and the formation of fat deposits on the surface of the chocolate, which is also known as blooming.

9. The mixture is poured into moulds or used to coat fondant fillings and then cooled in a large refrigerator.

10. The chocolates are then packaged and boxed, either together or with other varieties of chocolates, and distributed to retailers ready for you to enjoy.

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