The illustration shows the production process of chocolate.
Overall, the procedure consists of nine consecutive steps that can be divided into two primary stages, commencing with the harvesting of ripe cacao pods, followed by the main preparation phase – an integral stage in chocolate production – and culminating in the molded chocolate. Notably, the process involves both human intervention and machine use.
The process begins at the cacao tree plantation, where fully mature ripe red pods are harvested. These cocoa pods are then cut in half and split open to extract the white cocoa beans.
The second phase starts with the fermentation of these white cocoa beans, which lasts 2-10 days, and this is also where they develop their distinctive flavor. Following this, the fermented beans are spread out equally and left to dry under the sun. After sun drying, the beans are ready for roasting – a process where beans are torrefied at high temperatures(120-150°C) to further enhance their taste and give them a crispy texture.
After roasting, the outer shells of these beans are taken off and the inner part of beans undergo crushing and conching, forming cocoa nibs and turning it into cocoa liquor, respectively, both done using machinery. This mixture is then melt down to prepare the molds for the chocolate. Lastly, the chocolate liquid is poured into molds, ensuring that the chocolate gets a smooth surface and the accurate shape.