The provided diagram outlines the process involved in the production of liquid chocolate from cacao beans. Overall, it can be seen that chocolate production comprises a ten-stage, linear procedure involving both natural and industrial phases, beginning with growing cacao trees in certain countries and culminating in the final product through pressing the inner part of the beans.
The process commences with the harvesting of ripe red pods from cacao trees cultivated in South America, Africa, and Indonesia to collect white cacao beans.
Having been fermented, the beans are then spread out under the sun to be dried thoroughly before being packed into large sacks for transportation.
Following this, the sacks of beans are shipped via train or lorry to a factory for the subsequent industrial phase.
“At the factory, the beans are first roasted at a high temperature of 350°C. Once they have been pulverized in a crusher, their outer shells are removed. Finally, the inner part is pressed, yielding liquid chocolate.”