The diagram illustrates details of the manufacturing process for liquid chocolate from cocoa beans.
Overall, the liquid chocolate producing comprises with 10 steps, beginning with planting and harvesting processes, followed by manufacturing and transportation via lorry, and ending in the beans pressing into liquid process
The production processes commence with harvesting white beans from ripe cocoa pods, planted in the tropical regions, particularly South America, Africa, and Indonesia. Afterwards, the beans are fermented preparing for the drying stage by sunlight. All of which provide quality beans arranged into huge sacks, and transported through train or truck, respectively.
When transported quality beans arrive at the manufacturing firms, it will be stored in the warehouses for using in the next roasting phrase, which bring stored beans to roast instruments in high temperatures at approximately 300 degrees celcius, followed by the outer shell removing that reduces size of beans to appropriate shapes by crushing. Finally, the suitable crushed beans are conveyed to pressing machines produce exceptional liquid chocolate into the hands of the customers.