How: The Process is called “Conching”, where metal beads are put into a container that aid in grinding down ingredients like cocoa butter, vegetable oils, milk and sugar. This grinding process brakes down the sugar into smaller pieces which minimizes the amount of fat that covers them, which makes the bar less susceptible to heat.
Why? To market its chocolate in warmer climate countries like Brazil and India.
My Thought: Hmm, full bodied.. a delicate rich undertone and a slight hint of BALL BEARINGS. Keep your metal out my chocolate.