The given diagram illustrates the chocolate production procedure.
Overall, there are a total of ten steps to produce the chocolate parts, starting from ripe fruits to become complete products.
Firstly, from cacao trees which are often grown in S.America, Africa or Indonesia, ripe red pods will be harvested. In the next step, farmers will take white cocoa beans out and ferment them after that. Continuously, these beans will be spreaded in the sun to dry before workers put them in large sacks. Processes on the farm will finish when sacks are transported by train or lorry to the factory.
In the factory, beans are roasted in near to 350 degree celsius. When beans reach good condition, they will be crushed to remove the outer shell. In the last stage, cacao products after preparation are taken to the inner part where pressed liquid chocolate is produced.