The diagram illustrates how many stages are involved in the procedure of producing chocolate from cacao beans.
Overall, it is clear that the process consists of multiple distinct stages, starting with collecting the ripe red pods from the cacao tree and culminating in liquid chocolate production. The process is a complex one, which requires both human labor and special machinery.
The first stage is harvesting the ripe red cacao bean pods, which are grown in South America, Africa, and Indonesia.
When pods are harvested they are opened to get the white cacao beans inside the pods. These beans are then fermented in a large container.Once the fermentation process has been completed, the beans are spread out in the sun to dry. Once dried, the beans are put into large sacks and then transported by train or lorry to the factory to be turned into chocolate. At the factory the beans are first roasted at 360 °C for a while, then crushed to remove their outer shells in a special device, and then placed in a pressing machine to convert the beans into liquid chocolate. This is the ten step process to turn cacao beans into liquid chocolate.