The given diagram demonstrates the production of chocolate.
Overall, it is clear that this process involves thermal treatment, comprising 9 steps, starting with harvesting and ending with moulding chocolate. These steps can be divided into 2 stages, which are material preparation and special processing.
The first four steps, which encompass preliminary treatment, initiate when red pods of cacao trees are ripe. People then collect white cocoa beans and ferment it for 2 to 10 days to encourage the growth of beneficial bacteria. After that, these fermented beans are spread under sunlight, ready for the next stage.
The remaining steps begin when the dehydrated beans are roasted from 120 to 150 Celsius degrees, making it aromatic and edible. Subsequently, the outer shell, which is unable to eat, is removed and the left inner part is pressed to extract the chocolate liquid. Before being moulded, the processed liquid undergo the tempering step, completing the edible chocolate.