The given data depicts how chocolate is manufactured.
Overall, chocolate production consists of ten stages starting with selecting and ending up with chocolate in liquid form.
Initial stage is ripening red pods from cacao trees that are cultivated in South America, Africa, and Indonesia. Then, white cocoa beans are extracted from them. The white cocoa beans are transmitted on for fermentation and spread to dry under sunlight. In the fifth stage, desiccated beans are put in large sacks. The sacks are generally transported by train or lorry.
In the factory, the cacao beans are roasted at a high temperature of approximately 350 degrees. In the ninth stage, beans are taken to the crushing machine to remove the outer shell. Eventually, a soft inner part that, when pressed, produce chocolate in molten form.
