Cracking & winnowing
After roasting, the cocoa beans are left to cool down, then separated from their shells through breaking and deshelling. There are two methods for this:
Grooved rollers crush the cocoa beans into tiny pieces; the crushed kernels which result are known as nibs. A powerful stream of air and several sieving and vibratory stages separate the lighter shells and any remaining impurities from the cocoa nibs.
Or the cocoa beans are broken by a screw movement so that the shell breaks open. The advantage of this is that all the cocoa beans are perfectly broken open, whatever their size, so there is a greater yield of nibs. Here, again, the pieces of shell are separated using a stream of air and several sieving stages.