The diagram gives information about how liquid chocolate is produced.
Overall, it can be clearly seen that there are ten main steps in the process, beginning with growing cacao trees and ending with pressing the inner part, and then liquid chocolate is produced.
At the first stage, cacao trees are grown in three countries, namely South America, Africa and Indonesia and cacao are ripe for harvest when they turn red. Then, knife is used to cut the outer shell to take white beans. Those beans are put into the banana leaves in order to be fermented. Subsequently, fermented beans are spread in the sun to be dried before being put in large sacks.
After being packaged, they are loaded on the lorry to transport to the factory. Next, the beans are roasted in the oven at the temperature of 350 degrees celsius. Then, the inner parts of those roasted beans are removed from the outer shell through crushing. The process finishes when the crushed beans are pressed until they become liquid chocolate which is produced.