The picture illustrates the linear process of manufacturing liquid chocolate. In general, there are 10 distinct steps in total and these can be broadly divided into three separate stages, namely cultivating and preparing raw cocoa beans on a farm, transporting these beans to a factory and subsequently turning them into liquid chocolate.
Turning our attention to the detail, the process commences with growing pods on cacao trees which typically occurs in South America, Africa, and Indonesia. Once the pods have turned red to indicate their ripeness, they are plucked from the trees and collected. Afterwards, these pods are cracked open to collect white cocoa beans which are then placed on top of large leaves inside open wooden boxes during their natural fermentation process. The fermented beans are subsequently left under the sun to dry and scooped into large sacks before being loaded onto trucks and delivered to factories.
Once the cocoa beans have reached the chocolate-making facilities, they are roasted at 350 degrees Celsius and then passed through a crusher. During this step, the outer shell of the beans is eliminated whereas the inner part is released. Finally, these inner parts go through a pressing machine to create liquid chocolate, which is the ultimate product.