The diagram illustrates the various stages involved in the production of chocolates. Overall, it is evident that it consists of ten distinct steps, which include various physical and thermal processes.
First, ripe red pods required are grown in tropical countries such as South America, Africa and Indonesia. These pods are then harvested and broken apart to obtain the white cocoa beans inside. They are then fermented before spreading them apart on surfaces under the sun to dry. The dried beans are packed in multiple large sacks, before being transported by lorries or trains.
After transporting the semi-processed beans to factories, they undergo roasting after being heated at high temperatures (around 350 degrees Celsius). They become very brittle, which helps in the deshelling stage after being crushed by a large machine. Then, the inner part is exposed to further high pressures, squeezing the internal fluids out to produce the final product- the liquid chocolate.