The diagram illustrates the way in which liquid chocolate is produced.
Overall, the process to produce liquid chocolate is a man-made linear process that consists of five main stages consist of harvesting, fermenting, drying, roasting, and grinding. The process begins with harvesting pods and ends with grinding small pieces of cocoa beans.
Firstly, cacao trees can be planted in several countries, namely, South America, Africa, and Indonesia. After the cacao trees bear ripe red pods, they will be harvested with white cocoa beans inside. Next, the beans are fermented and dried under the sun before being bagged into large sacks and transported by trains or lorries to the factory.
Soon after, the roasting process will begin using an oven with a high temperature of 350c. Afterwards, the beans are placed inside a grinding machine to remove the other shell and crush the inner part into smaller pieces. Lastly, the small bits of beans are pressed and ultimately produces the final product, liquid chocolate.