The following process diagram illustrates the process of producing chocolate. The process consists of ten steps, in total, starting with the cultivation of cocoa trees and ending with the production of liquid chocolate.
The process begins with the cultivation of cocoa trees, which are grown in regions such as South America, Africa, and Indonesia. Once the pods ripen and turn red, they are harvested, and white cocoa beans are extracted from them. The cocoa beans are then fermented. After fermentation, they are spread out on large trays for drying in the sun.
Subsequently, the dried beans are placed into large sacks and transported carefully to the factory by train or lorry. At the factory, the beans undergo roasting at a temperature of around 350 degrees Celsius. They are then crushed to remove the outer shells. In the final stage, the inner part of the beans is pressed to produce rich liquid chocolate.