The flow chart illustrates the process how chocolate is produced.
Overall, it is clear that the process of producing chocolate can be divided into two clear sets of stages: preparation, roasting, and melting. The process requires relatively specialised equipment, such as coaching and tempering machines.
Looking closely at the diagram, we can see that the first step in producing chocolate begins with picking up ripe red pods from a cacao tree, and from these harvested pods are taken white cacao beans. After being harvested, white cacao beans are then fermented to dry for 2-10 days. Having been fermented, cacao beans are then spread in the sun to heat.
At the second stage of the process, after the beans have been spread in the sun, they are then taken to roast at 120-150°C. After removing the outer shell of the beans, they are crushed in the machine. Once beans have been crushed, their outer parts are then pressed in a conching machine. When beans have been conched, they are then tempered to mould chocolate bars.