The diagrams show the stages involved in the manufacture of chocolate.
Overview, the process contains ten steps, starting with planting the cacao tree and ending with the liquid chocolate being produced. They take place in two locations: a farm and a factory.
Initially, cacao trees, which are grown in South America, Africa, and Indonesia, produce ripe red pods. When red pods have harvested, they are split into two parts, and the white cocoa beans inside are removed. After that, plenty of beans are fermented and spread in the sun in order to dry. At the next stage of the process, these dried beans are packed in large sacks, which are then transported to the factory by train or lorry.
As soon as the sacks of beans are taken to the factory, they are roasted at a temperature of 350’C. After this stage has been completed, the beans are crushed by the machine to remove their outer shells. The last stage is that the inner parts of the beans are pressed to transform into a liquid stage.
