The pictorial diagram illustrates how cocoa beans, which is grown in South America, Africa and Indonesia, is tuned into liquified chocolate form. Overall, the the production is a sophisticated process which requires ten subsequent stages to be completed.
The process starts when the red pods were harvested and slice opened with a special tool to extract white cocoa beans inside it. After that, the beans are covered with the tree’s leaves to underwent fermentation for further procedure. Next satge involves spread under the sun to let them dry out from the moisture it has. Then they are packed into large sacks in order to measure its weight and loaded onto a lorry or a train so as to deliver them to the factory.
Once arrived to the factory, the beans are roasted in a high temperature which is over than 300 Celsius . And this is followed by removing the exterior shell and crushing them by means of a special tool. Final phase is when the inner part of the beans is pressed with a help of an equipment which results liquified chocolate.