The diagram displays the production of chocolate. Overall, the process, which consists of 9 stages, starts with harvesting cocoa beans from cocoa trees and finishes with molding chocolate. Additionally, it is both a natural and a man-made process, and cocoa beans are required to make chocolate.
In the initial stage, red pods in the cocoa tree are ripened then they are harvested. Once harvested, they are fermented for 2 to 10 days. Following that, they proceed to another stage where they are left in the sunlight in order to be dried. Afterward, dried beans are roasted at high temperatures between 120°C and 150°C.
Subsequently, outer shells of beans are removed, with beans being ground in the crushing machine. Afterward, their inner part is compressed in a conche. Once pressed, beans are tempered to give the chocolate a smooth texture. Finally, they proceed to the stage where tempered beans are molded to make chocolate; once chocolate is ready, it can be distributed to different shops for sale.