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P1The diagram illustrates the process by which cacao pods are transformed into finished chocolate bars ready for sale.

P2Overall, the process is linear and consists of nine main stages, beginning with the harvesting of cacao pods from trees and ending with moulded chocolate bars that are cooled and ready for packaging.

P3Initially, cacao pods are harvested from the trees. The pods are then split open and the beans, along with the surrounding white pulp, are scooped out. At this stage, the beans and pulp are placed in containers and left to ferment for approximately one week, a process that develops their characteristic flavour. After fermentation, the beans are spread out and dried in the sun to reduce their moisture content.

P4Once dried, the beans are roasted to deepen the flavour. The outer shells are subsequently removed to leave the cocoa nibs inside. These nibs are then ground into a smooth liquid paste, known as cocoa mass or chocolate liquor. In the next stage, sugar and milk are added to the liquid and blended in to create the desired taste and consistency. Finally, the mixture is poured into moulds and cooled until it solidifies into bars, completing the production process.