Roasting describes a step in the processing of the raw cocoa. While roasting, the cocoa seeds are gently heated at temperatures between 110 °C and 140 °C. During this process important aromas will be formed. The roasting process for fine flavour cocoa is particularly gentle and short so that the valuable aromas will not be lost. In the course of the roasting process, the important chocolate aroma is created, the bitterness and astringency disappear and the seeds acquire their characteristic brown colour.