The diagram illustrates the process by which chocolate is manufactured. Overall, the process begins with the ripe red pods being harvested from cacao trees, followed by fermentation and various stages of processing, and ends with molding.
The process commences when the ripe red pods are harvested from cacao trees, after which they are sent to the fermentation process, lasting from 2 to 10 days. In the following stage, the fermented cacao beans are spread in the sun in order to be dried before they undergo the roasting process, where they are roasted at temperatures between 120°C and 150°C. Once this stage is complete, the outer shells of the beans are removed, and then the beans are crushed.
During the next stage, they go through a process called conching, where the inner parts of the crushed beans are pressed. After being pressed, these undergo a tempering procedure. In the final stage, the tempered chocolate is molded and becomes ready for consumption and distribution.