The process of chocolate production is shown with the help of some diagrams. It takes around 10 steps to get the final product. The cacao tree from which we get the raw material is mainly grown in South America, Africa, and Indonesia.
In the first step, red ripening pods are harvested, and white cocoa beans are extracted from them. The white cocoa beans are passed on for fermentation and spread under the sun for drying. When the seeds are fully dried, they are packed in large sacks. The sacks are generally transported to the factories by trains or trucks.
In the factory, the cocoa beans are roasted at a high temperature of around 350 degrees Celsius. This makes the beans harder and easier to crush in a crusher machine. Here, the harder outer shell gets removed, leaving behind a soft inner part that, when pressed, produces chocolate in liquid form.