Overall, the facturing process includes 10 steps, beginning with the symptomatic ripe red pod in cacao trees and ending with inner part pressed liquid chocolate produced.
In the first stage, when ripe red pods appear in cacao trees which are grown in S.America, Africa and Indonesia, they are harvested to select white cocoa beans. Subsequently, after fermenting, beans are dried by spreading under the sunshine before being put into large sacks.
In the second stage, these packed products are taken to factory after being delivered by train or lorry. Then, they are being roasted under high temperatures. Following that, to remove the outer shell of these beans, they are being crushed to set the stage for the ultimate step, in which the inner parts are being pressed into liquid chocolate production.