This process illustrates how cocoa beans are harvested as chocolate a main ingredient.
Overall, Chocolate has various flavors, which includes sea salt, salted caramel, peanut butter, milk, white, and dark chocolate. Additionally, the process is categorized into 10 stages: beginning with the growth of the cocoa beans to the production of chocolate bar.
First, the cocoa trees are grown in tropical countries such as Latin America, Africa, and Indonesia, which they produce ripe red pods. Second, the cocoa beans are harvested and white beans are fermented in the banana leaves. Third, the beans are basked in a sunlight. After the beans are darker, the beans are exported into the factory for processing the famous and the most delicious sweets; chocolate.
In the factory, the cacao beans are roasted at between 350 °C resulting into cocoa. After that, the cocoa beans are now crushed and separated to remove outer shell. In the final stage, inner part is pressed into the liquid chocolate at between 24 hours until its completely smooth. As the result, the liquid is now edible to be served as a chocolate bar, no matter how to consume it; chocolate is the most versatile ingredient when it comes to making desserts.