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