Presented is a diagram illustrating a process in which chocolate is made.
It is evident that there are ten steps involved in the procedure of manufacturing chocolate, commencing with cacao trees cultivation and terminating with the production of this candy in liquid form.
The progress begins with cacao trees being grown in South America, Africa, and Indonesia until the pods are ripe red, which are ready to be harvested. Afterwards, the white cacao beans inside them would be gathered and undergo fermentation, ensuring the hygiene of the product. The white beans would then be spread under the sun to dry before being packed into sacks.
Moving to the remaining steps, the sacks containing beans are now transported by train or lorry to the factory. After this stage is completed, the beans are roasted at a temperature of 350 degrees to facilitate the crush and removal the shells, which occurs in the subsequent phase. The process of making chocolate finally ends with pressing the inner part, producing the liquid chocolate, which is then available for sale.