The illustration demonstrates the process of chocolate production. Overall, it can be seen that this is a sophisticated process consisting of nine main steps, starting with the cultivation of cacao trees and ending with the molding of the final chocolate product.
The first stage of the process involves several steps, all of which are carried out in the field. The process begins with the cultivation of ripe red pods on cacao trees, which are essential for the next steps of the process. Next, ripe red cacao pods are harvested and then opened to extract white cacao beans. Before being spread out in the sun to dry, the beans are fermented during 2-10 days. After, the dried beans are transported to the factory for the next steps.
The next steps of the process also involve several steps, all of which are carried out in the factory. The delivered beans are roasted at the high temperature of around 120-150 degrees Celsius. Subsequently, the roasted beans are crushed with a special machine to remove outer shells. After, the inner parts of the beans are pressed to extract liquid chocolate, and then the liquid chocolate is tempered. Finally, it is molded into different shapes and the final chocolate product is ready for sale.