The given diagram illustrates the man-made process by which chocolate is made.
Overall, the chocolate production process has nine main steps, starting from harvesting ripe pods and ending with making liquid chocolate.
The process begins with the cultivation of cacao trees. When the pods turn red and ripen, they are collected, and the white cocoa beans inside are extracted. Following this, these beans undergo fermentation for 2 to 10 days. After that, they are spread out in the sun to dry. Finally, the dried beans are roasted at a temperature between 120 and 150 degrees Celsius.
In the next stage, the roasted beans are crushed to separate the outer shell from the inner meat. Next, this inner part is pressed and goes through a conching process to create a liquid mixture. In the final step, the mixture is tempered and poured into molds. As a result, finished chocolate bars are produced, completing the whole process.