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The image illustrates the chocolate production process in ten steps: cacao trees cultivated in America, Africa, Indonesia; harvested pods yield white cocoa beans; fermented beans; beans dried on the sun; beans packed into large sacks; sacks transported by train or lorry; beans delivered to factory; beans roasted at temperatures above thermometer mark 350°F; beans crushed and outer shells removed; inner part pressed to produce liquid chocolate.
Given the complexity of the image, the above description may not be entirely accurate.
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The pictures show the steps of making chocolate. There are ten main steps in total, starting from growing cacao trees and ending with making liquid chocolate.
First, cacao trees grow in warm places like South America, Africa, and Indonesia. Farmers take ripe red pods from the trees. Next, they open the pods and take out the white cacao beans. After that, the beans are put into big boxes to ferment, and then they are put under the sun to dry.
When the beans are dry, workers put them into large bags. Trucks or trains take these bags to a factory. At the factory, the workers roast the beans at high heat. Then, they crush the beans to take off the hard outer shells. In the last step, the inner part is pressed by a machine, and this makes liquid chocolate.
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