" Even today, chocolate is made by fermenting the beans for several days to allow richer and more complex flavors to emerge. They are then dried, roasted, and cracked open so that the nibs—the meaty part of the bean—can be extracted. The nibs are ground into a powder or paste that, along with a little sugar, becomes dark chocolate. If milk is added, it becomes milk chocolate. And if the fat, called cacao butter, is extracted by itself and mixed with sugar, that is white chocolate. "

― Amy Stewart , The Drunken Botanist: The Plants That Create the World's Great Drinks