Student Article

Chocolate is made from the beans of the Theobroma cacao tree, which grows in the rainforests of Central and South America. The tree produces pods that can be yellow, orange, or purple. Inside these pods are cacao beans covered in a sweet, white pulp. From pod to packaging, here is the process that chocolate follows!

Growing

The cacao tree grows flowers that turn into pods. The pods take about five or six months to ripen.

Splitting

The pods are harvested and split open to reveal the beans inside. The beans are bitter, but the white pulp around them is sweet and fruity.

Fermenting

The beans and pulp are taken out of the pods and left to ferment. This process changes the flavor of the beans through microbial succession, involving yeasts, lactic acid bacteria, and acetic bacteria.

Drying

The beans are dried in the Sun to remove moisture. This helps develop their flavor. Quick drying results in a bitter taste, while careful drying reduces acidity.

Roasting

The beans are roasted to bring out more flavor and kill any bacteria. Roasting also helps remove lingering acidic flavors.

Cracking

The roasted beans are cracked open to remove the outer shells.

Winnowing

The lighter shells are separated from the heavier beans, called nibs. This can be done by hand or with a winnower machine.

Grinding

The nibs are ground up, and sugar is added to make the chocolate sweet. This step was introduced in the 16th Century after cacao beans arrived in Spain.

Tempering

The chocolate is slowly heated and cooled to make it smooth and shiny. This process allows the fats to crystallize uniformly.

Molding

The chocolate is poured into molds to cool and harden. Then it's ready to be packaged and eaten!

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