The diagram explains the way in which liquid chocolate is made from cocoa beans. Overall, there are ten stages process, beginning with the growing up of cocoa tree and culminating in pressing of inner part.
To begin, cacao tree, which grow in South America, Africa and Indonesia, raises the ripe red pods. The following stage consists of pods be harvested and white cocoa beans are out of the fetus, afterwards beans should be fermented on the leaves. Theses beans have to be spread in the sun in order to dry. As soon as beans are heated in a special platform, they are relocated and put in large sacks and weighted. In the subsequent stage, all sacks are gathered and transported by train or lorry so as to take to plant or factory.
Following this, cocoa beans are roasted by approximately 350 degrees in a heating equipment.In the ninth stage, beans are crushed into tiny peaces and outer shell is removed to another site. Having been distributed, the inside part is pressed and liquid chocolate is created.