The given data illustrates the process of producing chocolate, from extracting it from the tree to creating the final product.
Overall, there are ten steps to produce a chocolate, starting with ripening and the final step is processing it into a liquid form.
The initial step will be ripening it from the cacao tree that is cultivated in South America, Africa, and Indonesia. Then, when the pods are harvested from the tree, crack open the pods to get white cocoa beans. The next step is fermenting the beans for a while, and then spreading them directly in the sun to dry them. When it’s done, put it in a large sack so it can be delivered to the factory by train or lorry.
When it arrives at the factory, the beans are roasted at a high temperature, approximately 350 degrees, for a given time. In the ninth step, the beans are crushed so the outer shell can be removed. The last step is, put the inner part into the pressing machine and turn it into chocolate liquid form.