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The image outlines a 10-step process for making chocolate. 1: Cacao trees with ripe red pods are grown in S. America, Africa, and Indonesia. 2: Pods are harvested, revealing white cocoa beans. 3: Beans are fermented. 4: Beans are spread in the sun to dry. 5: Beans are put in large sacks. 6: The sacks are transported by train or lorry. 7: The beans are taken to a factory. 8: Beans are roasted, with a thermometer indicating a temperature between 250°C and 300°C on a dial with a maximum of 350°C. 9: The roasted beans are crushed and the outer shell is removed. 10: The inner part is pressed to produce liquid chocolate.
Given the complexity of the image, the above description may not be entirely accurate.
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Overall, the production process of liquid chocolate includes multiple steps, starting with the harvesting of ripe red pods of the cacao trees and ending with pressing the inner part to produce the liquid chocolate.
To begin with, the cacao trees grown in South America, Africa and Indonesia produce ripe red pods which need to be harvested. Secondly, the harvested pods are cut to obtain the white cocoa beans. Afterwards, these beans are fermented and they have to be left in the sun to dry. These dried beans are put inside the big sacks and they are delivered to the factory by trains or lorries.
When this step is completed, beans are roasted at 360C in the factory. The next step is crushing the beans to get rid of the outer shell. Finally, the inner parts of the beans are pressed to obtain the liquid chocolate.
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