The diagram shows the different stages in the production of making liquid chocolate from cocoa

beans.

Overall, chocolate is generated through a relatively sophisticated procedure which comprises 3

steps ( combine natural process and man-made process), commencing with  collecting and
treatmentring intialy of the beans and culminating with transportation and final processing in a
factory.

To begin with, chocolate comes from the cocoa tree, which is planted in parts of South America,
Africa and Indonesia. The tree manufactures red pods which contain the white cocoa beans.
After the red pods have ripped, it will be harvested and split open to take the beans out before
undergoing a process of fermentation.  The cocoa beans turn brown during the fermentation
process and are laid out to dry by the sun afterwards.

At the following step, the beans are placed into large sacks and dispatched by train or lorry to
factories where it will be roasted in an oven at a temperature of 350 degree Celsius. After which,
the beans continue to be crushed so that the outer shell can be separated out. Eventually, this
inner part that is left will be pressed to produce the chocolate liquid.