The diagram illustrates the chocolate manufacturing process.

Overall, it consists
of total 10 principal steps, beginning with the growing of cacao and ending with
the production of the chocolate.
First of all, cacao trees are grown in 3 different regions, including South American,
Africa and Indonesia. Secondly, when the green cocoa pods turn red, it is time to
harvest those. Next, these ripe, red pods are broken and white cocoa beans are
carefully taken out. After that, those beans are fermented in natural conditions
before being dried under the sun.
Furthermore, the dried beans are kept in large sacks and were transported by a
lorry or train to a factory. Subsequently, they are roasted at an extreme
temperature 350 degrees Celsius, then the beans are crushed and separated from
their outer shell. In the final stage, the inner part of roasted beans was pressed
into a grinder, and liquid chocolate is produced.