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The image illustrates a nine-step chocolate production process: 1. ripe red pods grow on cacao tree; 2. pods harvested; 3. cocoa beans undergo fermentation for 2-10 days; 4. beans spread in sun to dry; 5. beans roasted at 120-150°C; 6. outer shell removed from beans and beans crushed; 7. inner part pressed; 8. conching involves refining texture; 9. shaping through molding followed by tempering.
Given the complexity of the image, the above description may not be entirely accurate.
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the diagram illustrates how chocolate is produced.
overall,there are 9 steps in the process,from riping the red pods to molding chocolate.
firstly, red pods are riped from the cocoa tree.After that white cocoa beans are harvested in order to be deliveried to the factory.Next step is that,beans have fermentation at 2 days to 10 days,after which they are spread in sun,which helps to remove the shell.Once beans have been roasted at a tempreture of 120-150,they are then crushed without shell on them.After being pressed,inner part is then conched.Finally,the substance is tempered into the forms in order to have shape of the chocolate.The last step is that chocolate is molded and done to be sold
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