The diagram illustrates a typical process of making chocolate. Overall, the process consists of eight distinct steps, starting from harvesting and ending with molding. Notably, the diagram is linear, encompassing primarily human labor.
In the first step, trees with ripe read pods containing white cacao beans are chosen. Next, the pods from the chosen trees are harvested. Then, harvested beans are fermented within two and up to ten days. Once fermented, these beans are spread in the sun to dry them. Once dried, beans are roasted at 120-150 C as a preparation for the following stages.
After the beans are roasted, these beans are crushed to extract the inner part from the outer shell. In the conching step, the inner part is pressed to make liquid. The next step is tempering, where the pressed liquid is poured into molds and left to solidify. Finally, the product is ready for consuming.