BÀI MẪU: 

The given diagram illustrates a breakdown of liquid chocolate manufacture into different stages. 

Overall, there are ten steps in the making of liquid chocolate, commencing with harvesting cacao beans and concluding with liquid chocolate being produced. 

The process starts with the gathering of ripe cacao beans, whose colors tend towards noticeably red, directly from the trunk of cacao trees native to South America, Africa and Indonesia. Upon being collected, the peel is removed, leaving white cocoa beans for fermentation. After that, those fermented beans are dehydrated by sun-drying before being packed into large sacks, ready for delivery by trucks or lorries.

In the factory, the beans undergo a roasting process at around 350 degree Celsius, after which they are moved to a crushing machine to separate the outer shell and the inner part called the nibs. While the husks are removed for another purpose, the nibs go through a double-roller press granulator, and the resulting product is chocolate liqueur. 

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