The image depicts the process through which chocolate is produced from cocoa pods.
Overall, the procedure consists of nine consecutive steps that can be divided into three main stages: starting with the initial preparation of cocoa pods, followed by processing the beans, and culminating with molding. Notably, the process is a complicated one, requiring both human labour and machine use.
Chocolate preparation commences with harvesting. Mature and ripe cocoa pods are first collected by hand, after which they are opened to extract the white cocoa beans. Next, the beans undergo fermentation for between two and ten days before they are laid out under the sun to dry thoroughly, a step that aids in the further processing. During this period, they are exposed to sunlight to ensure thorough drying.
When the drying step is over, the beans are roasted over a fire at a temperature of 120-150°C. Subsequently, they are crushed to separate the outer shell. Once crushed, the cocoa nibs undergo conching, during which their inner parts are completely pressed to produce a smooth chocolate mixture.
In the following stage, the ready chocolate mixture is tempered before being poured into moulds of the desired shapes. This step ensures that the chocolate takes its final form. After solidifying, the finished chocolate bars are ready for consumption.