The given picture outlines the process by which liquid chocolate is made.
From an overall perspective, it is evident that the procedure involves 10 steps, commencing with ripening cacaos and culminating in the inner part being pressed into liquid chocolate.
Looking into the details, initially, cacaos, grown in South America, Africa, and Indonesia, are ripened, turning red. Then, pods are cut with a special knife, taking out white cacao beans, which are fermented by covering them with palm tree leaves. Afterwards, the fermented beans are spread in the sun, which evaporates moisture, making them dry. Subsequently, they are put in large bags for scaling, and they are transported to the factory by train or lorry.
Focusing on the procedure that takes place in the factory, firstly, beans are roasted at 330°C. Following this, the beans are put in circular equipment that separates the crushed beans from the removed outer shells. Finally, the crushed beans are pressed by a roller, turning them into liquid chocolate.