The given pictures outline the various stages involved in chocolate production.
Overall, it shows a 10-step process, beginning with the cultivation of cocoa pods and ending with the creation of chocolate.
To begin, cocoa beans grow on trees in regions such as South America, Africa, and Indonesia. The next step is the harvesting of the fully ripe red pods, which are then separated from the white cocoa beans inside. Afterward, the beans undergo fermentation and are placed on large trays to dry in the sun.
Following this, the dried cocoa beans are packed into large sacks for transportation to the factory, either by train or truck. Once at the factory, the beans are roasted at a temperature of 350°C, then crushed using a circular machine, separating the beans from their outer shells. In the final stage, the remaining inner part is pressed between two rollers, transforming it into liquid chocolate.