The fruit of Theobroma cacao, the cocoa pod, contains about 40 white pulp-covered seeds - the cocoa beans. Once harvested, the beans are scooped out of the pods and piled into heaps to ferment. This process is vital to the flavor and aroma development of chocolate - the longer the fermentation process, the less the bitterness and astringency. The beans are subsequently dried, preferably in the sun, a process which is again important to flavor development. The husks of the beans are then removed and the insides or nibs are roasted and ground into a liquid cocoa mass, called cocoa liquor. This is pressed to separate the cocoa butter from the cocoa cake, which is milled into cocoa powder.

The manufacturer of the final chocolate product uses different proportions of cocoa powder or cocoa liquor and cocoa butter, different blending techniques, added ingredients such as milk and sugar, and further processing, depending on the type of chocolate - milk or dark - and its intended use.

The composition and nutrient content of a chocolate product depend on the manufacturer's individual recipe and the relative proportions of cocoa butter and other ingredients that it contains. Mars' unique manufacturing of chocolate creates quality products for all consumers to enjoy.