The picture demonstrates the steps involved in the production of chocolate.
Overall, the process is quite lengthy and complicated, in which cacao pods undergo ten steps before being made into the final product.
Initially, the ripe red pods are hand-picked from cacao trees cultivated in South America, Africa, and Indonesia. Subsequently, these fruits are cracked open by a machete with the aim of accessing the white cocoa beans inside. Once these beans have undergone a fermentation process in banana leaves, they will be evenly spread on a tray to naturally dry in the sun. Desiccated beans are then equally divided into large containers and delivered to the processing plant via trains or lorries.
After reaching the factory, dried beans are roasted in an oven at a temperature of 350 degrees Celsius, followed by another treatment where the coca is ground to remove their outer shells. Finally, the remaining inner parts are pressed rollers, resulting/ culminating in liquid chocolate.
