The diagram illustrates the process in which liquid chocolate is prepared from cocoa beans.
Overall, the process consists of three main stages: beginning with the harvesting and drying of cocoa beans, followed by their transportation, and finally, processing the beans using various types of equipment to obtain liquid chocolate.
To begin with, ripe red pods, grown on cacao trees in South America, Africa, and Indonesia, are harvested to extract the white cocoa beans. Before being dried in the sun, the beans are first fermented.
After drying process, the beans are packed into large sacks. Once packaged, they are transported to a factory by train or lorry for further processing.
In the subsequent stage, the beans are roasted at a high temperature. These are then crushed using special machinery, and their outer shells are removed. Finally, the inner part of the beans is pressed using a device in order to produce liquid chocolate.