The chocolate manufacturing process is illustrated by a number of diagrams. It takes about ten steps to get to the final product. The cocoa tree, the main source of raw material, is mainly grown in South America, Africa and Indonesia.
First, the cocoa pods grow until they are red, are harvested and shelled to collect the white beans. Next, they are fermented on leaves. The fermented cocoa beans are exposed to direct sunlight until completely dry and turn brown, then packed into large sacks. These sacks are transported to the factory by train or truck to the house.
Next, the cocoa beans are roasted at a high temperature of around 350 degrees Celsius. This makes the cocoa beans harder and easier to grind in the machine. Here, the hard outer shell is removed, leaving the soft core inside. Finally, the soft core is pressed and creates liquid chocolate.