The following process diagram illustrates how to manufacture chocolate
Overall, the production of chocolate includes nine steps, strating at harvesting pods from cacao tree, followed by grinding them and ending at molding stage
The first seven stages involve teh transformation of the raw subtance. At the first step of the process, teh white cocoa beans was extracted from pods which are haversted when they are ripe. After that, the cocoa beans undergo a quite long fermentation lasting 2 or 10 days, then was spreaded in sun to dry before being roasted at between 120 and 150 centigrade. The process continues with the outer sells of beans are removed, then beans are put through a machine calleed crusher to experience a conching when inner parts are pressed and grinded to become a ground mixture.
The remaining steps produce complete bars of chocolate. At the next stage of the chocolate production, the mixture is tempered, which means the mixture is heating and then colling rapidly to achive a perfect texture. Susequently, this mixture harden and was molded to ready to pakaging and sold to consumers