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Once the cacoa pods are ripe (each pod contains five to twelve seeds), they are broken open, the flesh can be used for a refreshing drink or snack while the seeds are allowed to ferment or sweat for up to twelve days.  This process reduces the bitterness and allows the seed or bean to change color to a cinnamon brown.  Next, the seeds are dried, cured and then roasted in rotating iron drums at 260 to 280 degrees Fahrenheit, developing the chocolate aroma and helping to convert the starch to dextrin, further reducing the bitterness. The seeds are then crushed, the shells and germs are removed making the cocoa nibs used to make the chocolate we know today.     
                                                                                                                              
Different types available include: unsweetened, bittersweet, dark, milk, and white; also cocoa products such as cocoa powder   

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