The process illustrates the stages involved in the production liquid chocolate from cacao beans, tracing the process from selecting ripe red pots on cacao tree to the finally getting chocolate.
Overall, the procedure follows a linear, multi-stage sequence that begins with red pots of cacao tree being gathered and after only white cacao beans have been picked, and ends with removing shell of beans and the inner part is pressed. During this stages, the beans are fermented, dried, transported to the factory and roasted.
In the first stages, the pods are cut open to extract the cacao beans which are being fermented and spread in sun where they dry. The remaining stages deal with puting dried beans into large sacks and they are transported to the factory by train or lorry. They are then roasted at a temperature 350 degrees Celsius. The finished cacao beans are crushed into fine particles and after their outer shell has been removed its inner parts pressured to get liquid chocolate.