The diagram demonstrates the process of producing liquid chocolate from cocoa beans.
Overall, the production of liquid chocolate is a linear process which has several stages, beginning when the cocoa trees are planted and ending when the liquid chocolate is extracted.
Initially, the cocoa trees are planted and grown in regions such as South America, Africa and Indonesia. The trees are cultivated 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. The dried beans turn red and are then placed in large sacks, weighing 64 kilograms. Following this, these sacks are transported by train or lorry for storage and processing at the factory.
In the next stage of this process, the beans are roasted at a high temperature, around 350 degrees Celsius before being crushed in a specialized machine. There, the beans’ shells are removed. The shells and the inner portion are separated into two streams. Finally, the inner beans are pressed and the liquid chocolate is produced.