The presented diagram illustrates how chocolate is manufactured from cocoa beans.
Overall, the linear process consists of nine steps, beginning with fruit harvesting and ending with formed chocolate bars after molding. In which, steps 4, 5 and 8 are characterized by temperature adjustment.
Initially, cacao trees are grown in South America, Africa and Indonesia. Once the fruit ripens to red, they are picked, in which white cocoa beans are extracted. Those beans are subsequently left to ferment within two to ten days, which are next exposed to the sun to dry before being packed into large sacks, ready for delivery by trucks or lorries.
In the factory, the fermented dried cocoa beans are then roasted at a temperature between 120 to 150 degrees Celsius. In the following step, beans are crushed to remove the outer shell. Next, the inner part is conched, in which they are pressed to produce a liquid. Finally, the dark brown liquid is then tempered and molded to form bars of chocolate.