The following image illustrates step by step process by which chocolate is produced.
Overall, the pocedure consists of 9 main features. These can be diveded into 3 fundamental steps of “Harvestand fermentation”, “Preparation for transportation” and “Final manufacture”.
The first step is the plantation of seeds for a potential cocoa tree, which are conventially grown in tropical countries. Once ripe, red pods get harvested and the white beans are extracted from inside the shell. Those serve as a vital ingredient for chocolate. Afterwards, the extracted beans are fermented and spred in sun to get rid of the exces moist. As the beans get completely dry, they are transported to the factory in a large sacks.
Thereafter being taken to factory, beans are roasted at a high temperatures. This helps chocolate develope its characteristic flavour and aroma. After the roasting process, the outer shell of the beans is removed, leaving only the inner part. That meat is then pressed into liquid chocolate and tempered reach a smooth and shiny texture. Subsequently, it is poured into molds and allowed to cool culminating the whole process.