In the whole-bean roasting technology, the organic cocoa beans are roasted before they are crushed into nibs. After this, the nibs go through several stages of cleaning, before they are ground into cocoa liquor. Roasting the whole cocoa bean will result in a better flavor profile for the cocoa liquor. For this reason, the whole-bean roasting technology is often preferred by chocolatiers for making fine-flavor, single-origin or bean-to-bar chocolate products. 

In the nib roasting technology, the raw organic cocoa beans are first crushed into nibs. The nibs go through several stages of grinding and cleaning, before they are roasted. After roasting, the nibs are ground into liquor and pressed into butter and powder. Nib-roasting is great for producing cocoa powder and enables a stable flavor profile and consistent quality of the final product.