The picture illustrates the proccess of producing the chocolate. Overall, the proccess begins when red podc are ripe, followed by variuos stages, and ends with molding them.
In the first stage, red pods on cocoa trees are ripe and ready to be harvested. After they have been harvested, they are sent to the next stage, which involves fermenting pods between 2-10 days. Once this stage is completed, all beans are spread over a metal grid to be exposed to the sun. In the following stage, beans are roasted at 120-150 degrees Celsius, to make the next step easier. After roasted beans, outer shellof beans can be easily removed.
During the following stage, beans are crushed in a specialized machine. Then, they are put in to a conche machine. When the inner part is pressed, they are conched. In the next stage, they are tempered to make th same texture. The proccess ends with molding ready chocolates into shapes.