The chocolate manufacturing process is illustrated through a series of diagrams, consisting of approximately ten steps that lead to the final product. The cocoa tree, which is the primary source of raw material, is predominantly grown in regions such as South America, Africa, and Indonesia.
The process begins with the growth of cocoa pods, which are harvested once they turn red. After harvesting, the pods are shelled to extract the white cocoa beans. Next, these beans undergo fermentation on leaves, during which they develop their distinctive flavor.
After fermentation, the cocoa beans are spread out in direct sunlight to dry completely, turning a rich brown color in the process. Once dried, they are packed into large sacks, which are then transported to the factory by train or truck.
In the factory, the cocoa beans are roasted at a high temperature of around 350 degrees Celsius. This roasting process enhances the flavor and makes the beans harder, facilitating easier grinding in machinery. The hard outer shell is removed, revealing the soft core inside. Ultimately, the soft core is pressed, resulting in the creation of liquid chocolate.