The diagram illustrates the process of producing chocolate from cacao beans. Overall, the procedure consists of nine main stages, beginning with the growth of cacao trees and culminating in the molding of the final chocolate product.
To begin with, ripe red pods grow on cacao trees. These pods are then harvested and opened to extract the white cocoa beans inside. Subsequently, the beans undergo fermentation for a period of 2 to 10 days, which is a crucial step in developing their flavor. Following this, the beans are spread out under the sun to dry thoroughly.
Once the drying process is complete, the beans are roasted at a temperature ranging from 120 to 150 degrees Celsius. Afterward, they are crushed, and the outer shells are removed, leaving the inner part known as the nib. At the next stage, the nibs are processed through conching, during which they are pressed and refined to enhance both texture and taste.
In the final stages, the chocolate mixture is tempered to ensure stability, before being poured into molds to produce the finished chocolate products.