The process that takes place with chocolate that is not single bean, e.g. 100% Porcelana—i.e., most chocolate. After roasting and before grinding, the crushed cacao beans are blended in a formula or “recipe” determined by the master blender, to determine the flavour of the finished chocolate. Since even beans from the same region can vary in flavour from harvest to harvest—acidic, fruity, earthy, sweet, bitter, spicy, woody etc.—the blending process, along with the flavouring process, produces a consistent “house style.”