The diagram illustrates the process of producing liquid chocolate from cacao beans. Overall, it can be seen that there are ten main stages, beginning with growing cacao trees in tropical regions and ending with pressing the inner part of the beans to obtain liquid chocolate.
In the first stage, cacao trees are grown in South America, Africa, and Indonesia. Once the pods turn red and are ripe, they are harvested to collect the white cocoa beans inside. These beans are then fermented to develop their flavor.
After fermentation, the beans are spread out in the sun to dry. When they are completely dried, they are packed into large sacks. The sacks are then transported by train or lorry to the factory, where the next steps of production take place.
At the factory, the beans are roasted at high temperatures to bring out the chocolate aroma. After that, they are crushed, and the outer shells are removed, leaving only the inner part. Finally, this inner part is pressed, and as a result, liquid chocolate is produced.