The given diagram illustrates the man-made process by which chocolate is made.
By and large, it can be seen clearly that there are nine main stages involved in the production of chocolate, commencing with harvesting ripe red pods from cacao trees and culminating with manufacturing liquid chocolate.
At the first stage of the process, cacao trees are cultivated. As soon as the pods turn red and ripen, they are collected, at which point the white cocoa beans inside are extracted. These white cocoa beans then undergo a process of fermentation from 2 to 10 days before being spreaded to dry in the sun. After that, dried beans are roasted at a temperature of 120 to 150 centigrade degrees as a preparation for the following stages.
After being roughly processed using heat, these roasted beans are crushed to separate their meat from their outer shell, followed by pressing the inner part of the beans through the conching process. Finally, the resulting mixture is then tempered and molded to become finished chocolate bars, thereby completing the process.