The following process diagram illustrates the ten step process of manufacturing liquid chocolate.
In start, ripe red pods are picked from cocoa tree, which grows in S. America, Africa, and Indonesia. Followed by this, the pods are sent to harvesting and white cocoa beans are obtained from them. The beans are then sent to fermentation process. The fermented beans are spread in sun for many days, to let them dry. After this, they are put into large sacks to transfer them to factory for further processing. For the transportation, either train or bus can be used. The beans which were taken to factory earlier, are now roasted at a very high temperature. The beans are, then crushed to separate the outer shell from inner part. Finally, at last, the inner part are pressed with high pressure, to extract liquid chocolate.
In this way, liquid chocolate is produced from cocoa tree.