The diagram illustrates information about how chocolate is produced.
In general, it is clear that the process consists of nine distinct stages, from ripping red pods in cacao tree, ending up with molding to chocolate.
At the first stage, the ripe red pods in cacao tree and the ripped white cacao beans pods harvestedfrom cacao tree they are sorted based according to their quality. Following this, harvested pods are sent to fermentation from 2 to 10 days. After being fermentation, beans are spreads in sun and beans roasted with fire between 120 and 150 Celsius.
In the sixth stage roasted beans are crushed to removed outer shell. At this point, ready mixture sand to conching while the mixture pressed inner part with special tool. Next stage is tempering liquid cacao beans to special boxes with bowl. Finally, tempered cacao beans sand to molding and this chocolate is ready to be consumed.
