The diagram illustrates the six distinct steps involved in transforming cocoa beans into liquid chocolate. The entire process is sequential, starting with the harvesting of cocoa pods and ending with the beans being ground to form liquid chocolate.
Initially, cocoa pods are harvested. Following this, the beans are extracted and then fermented, a crucial step in developing their flavour. Once fermentation is complete, the beans are subsequently dried.
The next stage involves roasting the dried beans. After roasting, the shells are carefully removed from the beans. Finally, the shelled beans undergo grinding, which results in the production of liquid chocolate.