The presented diagram illustrates the series of steps involved in chocolate production.
Overall, it is clear that the chocolate-making process is lengthy and complex, consisting of nine distinct steps. The process begins with the pods turning red when they are ripe, and it ends with the chocolate being molded into bars.
In the first step, the pods turn red when they are ripe, after which they are harvested from the cacao tree. Inside the pods, there are many white cacao beans. Next, the cacao beans undergo fermentation for a period of 2 to 10 days, preparing them for sun drying before they are roasted at temperatures ranging from 120°C to 150°C.
In the sixth step, the beans are crushed by a machine, and their outer shells are removed. Following this, the inner part of the beans is pressed to create a liquid through a process known as conching. Afterward, the liquid beans are tempered, and finally, the chocolate is ready to be molded into bars.