The pictures show the production of chocolate.
Overall, the process is almost labor-intensive and consists of five stages, starting with cultivating, followed by harvesting. After this, white cacao beans undergo fermentation, whereupon they are processed. In the final stage, these beans are tempered and molded, ultimately yielding the final product.
The first step in making chocolate is that cacao trees are planted and then taken care of until they fruit, which are red pods. Once the fruits have ripened, pods are harvested prior to being extracted in order to get the white cacao beans. After being fermented for 2–10 days, the beans are spread in the sun. This is to make sure that the beans are dried enough before being exposed to heat in the oven at a moderate 120–150 degrees centigrade. Next, the outer shells of the beans are removed so that the inner parts are pressed smoothly in conching. The resultant chocolate mass goes to the tempering process. Once hardened, it is molded into a desired shape, leading to the end product.