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The image displays a nine-step process of chocolate production: 1. Cacao tree with ripe red pods, 2. Pods harvested, 3. Fermentation in banana-lined baskets, 4. Spread to dry, 5. Melting, 6. Tempering, 7. Conching with inner part pressed out, 8. Beans crushed showcasing outer shell and inner part, and 9. Roasted at 120-150°C with beans heated. No numerical data points/percentages provided.
Given the complexity of the image, the above description may not be entirely accurate.
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The process diagram illustrates the ways how chocolate is made .
Overall , it’s clear that there are a total of nine steps in the process of producing chocolate.
The first step, white cocoa beans are taken from ripe red pods on cacao trees. Then , these beans are taken through the process of fermentation in the period time from two to ten days .After that these beans are laid out in sun and roasted from 129 to 150 Celsius degree .
After using the process of heat outer shell removed and beans are crushed and the left inner parts are then pressed by counching .Following the chocolate liquid collected are tempered in a big tray .Finally, molding into smaller bars to create complete chocolate bars .
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