The diagram explains the process for the making of chocolate.
There are a total of ten stages in the process, beginning with the
growing of the pods on the cacao trees and culminating in the
production of the chocolate.
To begin, 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
and the white cocoa beans are removed. Following a period of
fermentation, they are then laid out on a large tray so they can
dry under the sun.
Next, they are placed into large sacks and delivered to the
factory. They are then roasted at a temperature of 350 degrees,
after which the beans are crushed and separated from their outer
shell. In the final stage, this inner part that is left is pressed and
chocolate is produced.