The process illustrates the way of producing chocolate.
Overall, the process consists of 9 stages, 5 of which only require manual labour and 4 that get ready with the aid of straightforward devices and tools. This process undergoes several days to complete.
5 stages only require labour and weather conditions. At first, cacao tree grows and blooms, fruits of which are ripe red pods. Then, pods are harvested after turning to white cocoa beans. The next days will be occupied by fermentation, which usually lingers for 2 to 10 days. After that, ready fruits are spread in sun to dry them till the end. At the last stage beans are roasted with 120-150C heat.
Only 4 stages remain to chocolate becoe completely done. After getting roasted, beans are crunched after removing outer shell, which requires simple device. Just after this ,,conching” stage starts where inner part of half-ready cocoa fruit is pressed with the aid of special machines. Then, semi-liquid mixture is filled in mold and this stage of process is called ,,tampering” after which chocolate is melded before finally being ready.