The diagram illustrates the stages involved in the production of liquid chocolate from cocoa beans. Overall, it is a linear and man-made process which encompasses 10 stages, commencing with cocoa beans being grown on trees, culminating in liquid chocolate being manufactured.
The process starts when cocoa beans are grown until they are turned into ripe red pods. Afterwards, these pods are harvested to get white beans before they are fermented. Following this, they spread out in sun to undergo drying process. Once dried, beans are put in large sacks to be delivered by train or lorry to a factory.
Once have been brought, beans are roasted at a high temperature of 350°C. As soon as this phase is complete, cooked beans are thrown into a special tool in which they are crushed into tiny pieces to be seperated from outer shell. The final stage involves ready beans being pressed in order to produce liquid chocolate.