The diagram shows how chocolate is produced

The diagram below bestows the various stages in the process making of chocolate.

Looking from an overall perspective, it is apparent that there are ten distinct phases in the process of chocolate production, commencing with the growth of the pods on the cacao trees and concluding with liquid chocolate being produced.

In the first stage, the cocoa comes from the cacao tree, which is grown in the South American and African continents and the country of Indonesia. Once the pods are ripe and red, they are harvested, the oval-shaped pods have their skins removed, and are broken into halves so that the white cocoa beans can be collected. Following a period of fermentation, they are then laid out on a large tray in order to dry under the sun.

After this step has been completed, they are transferred into large sacks and delivered to the factory by train or lorry. Thereafter, they are roasted at a temperature of 350 degrees, then which the beans are crushed and separated from their outer shell. In the final stage, this inner part that is left is pressed and the chocolate is produced.