The flowchart depicts the sequential steps in the process of chocolate making,
highlighting the transition from its form in nature to the consumed phase.
Overall, The process can be divided into 10 distinctive stages, starting with ripe
red pods’ transition and culminating in liquid chocolate produce.
To commence the process, cacao fruits which were introduced as ripe red pods
grow in America, Africa, and Indonesia are harvested. This initial step involves
removing ripe pods from the tree which leads to opening them to extract the
white cocoa beans. Subsequently, beans are treated through fermentation,
resulting in a process that involves spreading them to heat and moisture under
the sun. Before train or lorry are used to transport dry beans, they are placed in
large sacks by hand picking.
Moving forward, the next phase entails culmination in the factory, where
roasting is subject to chemical changes to take place as the beans are rapidly
brought to very high temperatures. After this, roasted beans are adjusted to be
crash and scrutinised if any outer
shell detected, it is processed with removal. The final stage in the progress is
completed with the inner side of the beans via pressing, resulting in liquid
chocolate form.
