The illustration presents the stages involved in the manufacturing of chocolate from cacao beans.
Overall, the process consists of nine stages, beginning with cultivation cacao trees and ending with molding for everyday consume.
To begin with, the cacao trees are grown until the ripe red pods appear. The pods with white cacao beans are picked. Next, it is the fermentation stage which usually takes from two to ten days. Then, the beans are spread under the sunlight to dry.
Following this, beans are roasted between hundred twenty and hundred fifty degrees Celsius. Once the outer shell is removed, then the beans are crushed. Next, beans are gone through the stage called conching where these beans are become into the liquid form and inner pars is pressed. In the final stages, this liquid is tembered and then is molded. Finally, the chocolate is ready for mass production and also for daily use