The given illustration demonstrates the procedure of manufacturing liquid chocolate from cocoa beans. From an overall perspective, it can be clearly seen that this is a man-made process consisting of several steps, starting with cultivating cocoa beans, and culminating in pressing the inner parts of the beans to produce liquid chocolate.
In terms of the initial step, cocoa trees are grown in regions such as South America, Africa, and Indonesia until they reach full maturity and produce ripe red pods. Subsequently, those pods are harvested, after which they are cracked open to extract the white beans inside. The next stage of the process takes place as the white beans are wrapped in broad leaves to ferment, followed by them being left outdoors to be sun-dried. Next, the dried beans are gathered in large bags, before being transported by train or lorry.
Regarding the final stage, the sacks of beans are delivered to a factory, where further treatment occurs. Cocoa beans are then roasted in an oven at 350 degrees Celsius. This is followed by a crushing step, with the outer shells of the beans being removed by a means of special machinery. Ultimately, the manufacture finishes when the inner part of the crushed beans is pressed with large rollers to produce liquid chocolate.