The process diagram vividly demonstrates how liquid chocolate is produced from cocoa beans.
Overall, the process consists of ten distinct stages, commencing with the collection of cacao beans grown in Indonesia and culminating in the conversion of liquid chocolate.
To begin, once cacao beans grown in Indonesia have ripen and turned into red pods, they are gathered by farmers to prepare them to next phase where the beans will undergo a process of fermentation. Thereafter, the fermented beans are put onto a special area, spreading in sun to dry. The dried beans inserts in large sacks before transporting by either trains or trucks.
Following this, as soon as the beans arrive at factory, they go through a heat process where cacao beans place in an oven, roasting at 350°C, followed by crushing into small pieces and the removal of outer shell, in sequence. Finally, the beans are pressed through a special roller, eventually leading to liquid chocolate, thereby completing the cycle.