The process of how chocolate is produced from red pods is depicted in the highlighted image.
Overall, it is evident that there are ten distinctive steps that are necessary to make chocolate, starting from growing cacao trees, including other stages, with transportation either by train or lorry, to the time it converts to the liquid.
Delving into specific details, the process of making chocolate begins with cultivating cacao trees until ripe red pods grow in various parts of the world, namely South America, Africa, and Indonesia. In the next stage, pods are harvested, and then white cacao beans are taken from the inner side. Once beans have been fermented, they are then required to undergo a drying procedure in the sun. Next, the dried beans are packaged in large sacks to keep them away from bacteria.
After this, the packaged beans are transferred either via trains or larry, after which they are taken to factories where beans are roasted in 350° degree. Following this, prior to the inner part of the beans being pressed so as to manufacture liquid chocolate, beans are crushed with the help of the machine to remove the outer shell.