The process illustrates chocolate production. Overall, the process includes 9 stages, starting with ripping red pods, roasting beans, and finally molding cacao liquid. This process is complex and linear, takes much time, and requires cacao beans to manufacture chocolate
In the initial stage, red pods are ripped from the cacao tree, then white cacao beans are harvested from the field. Once harvested, beans are sent to fermentation for 2-10 days. Subsequently, cacao pods move to the drying stage, where they are left in the sun.
The next step of the process begins when cacao beans are heated moderately between 120 and 150c °C in an oven. After that, the outer shell is removed from the beans to crush them without issues, and then the inner part of the cacao pods is pressed and sent to the special conching facility. Afterward, they are tempered to the special molds, finally they are ready for delivery and can be delivered to different places.