The process delineates how many distinctive steps are required to produce liquid chocolate from cacao beans.
Considering from an overall perspective, it can be apparently observed that the production of liquid chocolate from coca beans requires ten different phases. It begins with the harvesting of pods and culminates with manufactured liquid chocolate.
To embark with, the cacao trees are only grown in South America, Africa, and Indonesia. In the initial stage, the ripe red pods are harvested and white cacao beans are removed from them. In the next stage, white cacao beans are fermented between the leaves. Admittedly, this fermented beans are spread in the sun rays to make them dry. After drying process, these fermented beans are collected in large sacks.
Furthermore, the large sacks are transported to factory by train or lorry. Probing ahead, the beans are roasted at 350 degree celsius. After that, the roasted beans transfer to the crushed machine, where the outer shell of the beans is removed, and they are crushed by the crushing machine. Eventually, the inner part of the beans is pressed in order to produce liquid chocolate.