The provided illustrations explain the process of chocolate production steb-by-step.
Overall, cacao beans went through ten distinct phases, which are the harvesting, sorting and culminating in delivery to factories, where the final chocolate products are made.
Initially, cacao beans are grown on trees, which can be typically found in the Southern regions, such as South America, Africa or Indonesia. Once pods seem to be mature, they are harvested to extract white cacao beans, the prior ingredient of the future chocolate formation. Following drying under the sun, spread beans are packed into large sacks, which will deliver them into factories for further chocolate production.
Upon arrival at the factory, the beans are roasted at temperatures up to 350 degrees Celsius, which is crucial for them to be easily crushed and allows to their outer shell to be removed. Finally, the ready-made bean chips are pressed and liquified to create liquid chocolate.