The diagram illustrates the process of making chocolate.

Overall, There are 10 steps in the production of chocolate, beginning with the harvesting of cacao beans and ending with the production of liquid chocolate.

The procedure begins with the collection of ripe cacao beans, whose colors tend towards red, from the trunks of cacao trees native to South America, Africa, and Indonesia. When the beans are harvested, the peel is removed, leaving white cacao beans for fermentation. Following that, the fermented beans are sun-dried before being put into huge sacks for transportation by trains or lorries.

In the factory, the beans are roasted at roughly 350 degrees Celsius before being sent to a crushing equipment to separate the outer shell from the interior section known as the nibs. While the husks are removed for another purpóe, the nibs are processed via a granulator, and the resulting product is chocolate liqueur.