how to make chocolate from cacao beans

The picture provides information about the chocolate making process. Looking for an overall perspective, it is rapidly apparent that there are ten prominent stages in the production of manufactured chocolate, initiating with the planting of cacao trees, and culminating in chocolate for eating and drinking purposes. Cacao trees are planted mostly in South America, Africa, and Indonesia, where they have consistent weather to grow. In the first step of the process, the cacao from cacao trees is harvested. Farmers collect and split their ripe red pods and just use the white beans inside. The result is then fermented in a big wooden box before being laid out on a large tray to be able to dry under the sun. Dried beans will be put into large sacks after that. The next step begins when every preparation is finished. People transport cacao by train or lorry to the factory. Here, it is roasted at a high temperature (about 350 Celcius), and the beans are crushed and separated from their outer shells after that. Finally, the inner part that is left is pressed, so we have chocolate production as a liquid substance.