The diagram illustrates the nine main stages in the process of producing chocolate, starting from the cultivation of cacao pods and ending with the molding of the final product.
Initially, ripe red cacao pods, which grow in tropical climates, are harvested by hand. These pods are split open to remove the white cacao beans from inside. The white beans undergo fermentation for two to ten days, which is an important step in developing the flavor.
Following fermentation, the beans are spread out in the sun to dry. Once dried, they are roasted at temperatures between 120℃ and 150℃. The roasted beans are then shelled, and remaining inner nibs are crushed to obtain a chocolate liquor.
The sixth stage is conching, a process that involves continuously grinding and mixing to refine the flavor. The next step is tempering, during which the chocolate is cooled. Finally, the tempered chocolate is poured into molds to solidify into finished chocolate bars.