The process chart demonstrates the progression steps of liquid chocolate from cocoa beans. This stream is formed of ten steps divided into two main subsections connected through a transportation link at the 9th step. The first phase started in nature on the cacao trees and after carrying the primary substance to the relevant factory, the second phase will begin.
The stream starts with collecting the pods of cacao trees in specific locations like South America, Africa, and Indonesia, especially the ripe types that converted to red. In the next step, harvested pods are utilized to get white cacao beans. Followed by fermenting and spreading achieved beans respectively, the dried beans will be ready to be put into several large sacks for loading onto the truck and forwarding to the factory.
The received bags of cacao beans at the factory start their progress follows in the factory by roasting at a high temperature, about 350 degrees Celsius. Afterward, the crushed beans are separated, moreover, the outer shell of the remaining beans is parted. In the final step, the gained inner parts of beans from the previous process are pressed to turn out the liquid chocolate.