The diagram illustrates the step-by-step process of how chocolate is manufactured.
The production starts with the cacao tree cropped in certain countries in South America, Africa, and also Indonesia. Pods are grown on these trees and are harvested when they turn red, which means that they are ripe. White cocoa beans are then gathered from the pods and put away to ferment. After the fermentation process is complete, the seeds are spread out in the sun to dry. This finishes the first round of preparation of the beans.
When the cocoa beans get dry enough, they are put into large sacks and are transported to factories by train or lorry. There, phase 2 starts. The beans are roasted at a high temperature and are put into a special sifter that gets rid of the shell and leaves crushed beans afterwards. The final step is a machine that turns the tiny bean pieces into liquid chocolate by grinding it with the inner part.