And it ends with the processing of their interior part. In its first stages, the cacao tree is grown in three separate countries, South America, Africa, and Indonesia, and its hands are covered in ripe crimson pods. Following that, pods were collected, and white cocoa beans were released from them. The next step involved gathering and fermenting beans. It was then spread out in the sun to allow the heat to dry it. It is placed in substantial sacks during the fifth step. Following that, it is moved by truck or train. Moving on, transportation has been used to bring beans to the factory. It then went through a 350 degree Celsius roasting process. The outer shell of the beans is removed during the second-to-last stage's crushing of the beans in a circular machine. The inner component was eventually pressed by two machine rollers, which resulted in the production of liquid chocolate.

The graph makes it evident that South America, Africa, and Indonesia are the primary regions from where cocoa beans are grown and harvested. Harvest time for the green cocoa pods occurs when they become red. These mature, red cocoa pods are split open, and the white beans are carefully extracted. Under natural circumstances, these beans are fermented, then they are sun-dried. The beans are packed, weighed, and sent to the chocolate plant once the water content in these fermented beans has entirely evaporated. The beans are roasted at an extremely high temperature of 350°C after being delivered to the facility. The removal of the beans' outer shells is the second important stage in the manufacturing process. These beans are then broken down into smaller bits in the subsequent stage, and then the pressing procedure is used to extract the liquid chocolate. Two machine rollers eventually pressed the inner component, releasing liquid chocolate as a result.

To begin with, the cocao trees that are abundant in South America, Africa, and Indonesia are used to harvest the beautiful red pods. After that, the pods that have been gathered are crushed to produce the white cocao beans that make up their inner shell. The beans are then spread out into a sizable container and exposed to the sun to dry after going through the fermentation process. The dried pods are then placed in sizable sacks in the following step, which is followed by their transportation to the factory by train or truck. Roasting the beans at a particular temperature is the next step. In this process, the oven helps. The outer shell of the inner pods of the beans is separated from them during the crushing process, which involves placing the beans into a specialised machine. Last but not least, to create liquid chocolate, the inner portion of the beans is pressed by large milestones.