The length of roasting depends on the type and size of the beans to form cocoa, which is mixed with sugar and fats to form chocolate.

烘焙时间的长短取决于可可豆的种类和大小，可可豆与糖和脂肪混合形成巧克力。

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The length of roasting depends on the type and size of the beans, to form cocoa, which is mixed with sugar and fats to form chocolate.

烘焙的时间取决于豆子的种类与大小，之后便制作出了可可，再与糖和脂肪的混合之后便有了巧克力的‘诞生’。

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