The diagram illustrates the process of producing liquid chocolate from cocoa beans.
Overall, there are several stages, beginning when the cocoa trees are planted and ending when the liquid chocolate is made.
Initially, the cocoa trees are planted and grown which are found in South America, Africa and Indonesia. These trees are taken care of by farmers until they have ripe red pods and are harvested. Then, the white cocoa beans inside the pod are collected and fermented before being spread in the sun to dry. After going through the previous step, the beans turn red which are put in large sacks, measuring 64 kilograms in weight. Following this, these sacks are transported by train or lorry and stored in the factory.
In the next stage of this process, the beans are roasted at high temperature, around 350 degree celsius before being crushed in a specific machine. There, the beans’ shells are removed. The shells and the inner part are separated into two different lines. Afterwards, the inner beans are pressed and the liquid chocolate is produced.