To produce a high-quality chocolate spread, start with the base chocolate. It is where you incorporate a pasty mass of cocoa and sugar. Specifically, the sugar grounds need to be 100 microns in terms of particle size. As you add more ingredients to the chocolate spread machine, cylinders refine the particle size further to 10-20 microns. Then, it is time to mix it with cocoa butter. Conching is also a critical process for a great chocolate consistency. It does this by gradually applying frictional heat, promoting fluidification or dispersion of sugar and cocoa particles in its fatty phase. In turn, it also releases organic compounds and volatile gasses in a process called degassing. This enables the consistency of a fluid pasty mass that can be easily molded.

Vegan chocolate spreads are also possible with the right ingredients and additives. Due to intolerances to lactose and other milk components, or for environmental reasons, consumers nowadays are finding alternatives to milk-based chocolates. Milk replacers such as rice milk, soy milk, and lupine milk all have the potential in replacing animal milk. In terms of fat, hazelnut, almond, and coconut fat are all feasible choices to replace milk fat. The chocolate paste-making process is still similar to the original process, with the aid of chocolate paste machines or a chocolate spread making machine.