The diagram illustrates the process by which the chocolate is produced. Overall, the process involves ten consecutive steps, which can further be divided into two main stages : the initial preparation of red pots , followed by the main procedure of making a chocolate and culminating with the production of the chocolate liquid. It is also noticable that while most stages incorporate specialised machinery, certain steps are performed manually.
The initial step of the whole process begins with the cultivation of the fully mature red pots from cacao trees which are grown in south America, Africa and Indonesia. These red posts are then harvested and from these pots white cacao beans are extracted . Next, the white cacao beans are fermented before being spread in sun to dry. Having been dried, bens are packed into large sacks manually to make distribution easier .
Once sacks are loaded onto a train or a lorry, they are transported to a factory to facilitate the next stage. Then the bean undergo 350* degree heating process in an oven to enhance its flavor . Having been roasted, beans are crushed a circular grinder and are subsequently separated the inner part from outer shell of beans. In the final stage,, the inner part of beans are pressed by a specialized pressing machine to produce a liquid of the chocolate, which is then ready for further use.