The picture illustrates the step-by-step process of manufacturing chocolate.
Overall, the process comprises ten sequential stages, commencing with tenting cacao trees and cultivating with the production of liquid chocolate.
In the first step, the cacao trees are grown in three main areas including South America, Africa, and Indonesia, with ripping red pods. After harvesting these pods, they are chopped to collect the white cocoa beans inside. Once these beans ferment by putting inside some layers of particular leaves, they are spread under the sunlight for drying purposes. The completely dried ones are subsequently put into large sacks with equal weights.
The following step is transportation by train or lorry to the factory, after which the beans are roasted under 350 Celsius degrees. The roasted beans are then placed in a small container to separate into the removed outer shells and the crushed beans. Finally, the inner part is pressed to produce the complete liquid chocolate.