The diagram demonstrates the production line of producing liquid chocolate. Overall, there are 2 main stages, starting with planting trees and collecting, and ending with the finished goods.
In the first main stage, cacao are grown in South America, Africa, and Indonesia, and ripe red pods are harvested from the trees. After being collected, employers split them, as it contains cocoa beans. Then, the beans are fermented; this stage is essential for improving taste and quality, before spreading them in the sunlight to reduce moisture and help prevent spoilage. Subsequently, products are packed to be loaded onto the truck.
The remaining stage is where the cacao are transformed into liquid. After taking place in the factory, where they are treated to make the final products, the beans are heated to 350°C to enhance their flavor. Following this stage, they are crushed to separate the outer shell, which is the virtual ingredient for the last step. Finally, inner beans are pressed to make chocolate liquid.