How are the cocoa beans used to make chocolate made? How is the chocolate we often eat in our daily life made?

First, a worker cuts a sprouting shoot from a healthy, productive cocoa tree, wraps it in a plastic strip and cuts a tip out of the end of the shoot, which is then grafted onto a newborn cocoa tree, with the graft also wrapped in a plastic strip. Workers put a plastic bag over the cacao tree to prevent the graft from rotting due to excessive rain. As the cacao tree grows, strategic pruning allows it to grow lower and lower, and the shape is more conducive to care and harvesting. Soon after, the cacao tree begins to sprout and bloom, while small beetles pollinate these flowers, and then the cacao tree's fruits begin to appear.

Second, as the cacao fruit grows, it gradually turns yellow in color, and when it is completely yellow, it is ready to be harvested. The whole process often takes as long as five months. Workers carefully cut the cocoa nuts from the trees. The outer skin of these cocoa nuts is not only rugged, but can be up to 2.5 centimeters thick. Workers use a machete to split open the fruit, which contains 30 to 50 white seeds, the unprocessed cocoa beans. Next, workers pour the beans onto the ground and cover them with plastic to ferment them for four to six days.

Third, as the heat increases and the natural sugar interacts with oxygen, the pulp of the cacao beans slowly breaks down, liquefies and is lost, its color and chemical composition change, and it gradually ferments out the taste of chocolate. Next, workers dry the beans by laying them flat on the floor and exposing them to the sun for a week. The beans are then hand-sorted by workers according to their size and are ready to be packed and sent to wherever they are needed. The beans that are packaged for the chocolate factory will undergo a transformation in the factory from cocoa beans to chocolate. The beans are usually broken down and melted to make the chocolate we love.