The diagram illustrates different stages involved in making the chocolate. Overall, it can be seen that the process consists of ten steps, starting from cultivating of the pods and culminating in the production of the chocolate.
First of all, the cocoa beans grow on the trees in South America, Africa or Indonesia. The step after this is harvesting the red riped pods and separating them from white cocoa beans. Then, after a period of fermentation, they are laid out on a large tray in order to be dried under the sun.
Subsequently, the dried cocoa beans are put in large sacks in preparation for transpoting to the factory by train or lorry. After that they are roasted at the temperature of 350 degrees Celsius and, as a result, being crushed with circular machine and separated from their outer shell. The final stage of the process is when two rollers of the this special machine presses the inner part that is left; by doing this the chocolate is produced in the form of liquid.