Chocolate comes from the cacao tree, which is grown in parts of South America, Africa and Indonesia. The tree produces large red pods which contain white cocoa beans. Firstly, when the pods are ripe, they are harvested, the beans are removed and they are fermented for several days in large wooden boxes. During the fermenting process, the beans turn brown.
Next, the brown beans are spread in the sun to dry. They are then put in large sacks and transported by train or lorry. After this, the beans are taken to a chocolate factory where they are roasted in an oven at temperatures of between 250 and 350 degree Celsius.
After being roasted, the beans are crushed and the outer shell is removed. This part is not needed for making chocolate. Finally, the inner part of the bean is pressed and liquid chocolate is produced.