CHOCOLATE

 
 


Chocolate starts with a tree called the cacao tree. 
The tree grows in equatorial regions, especially in places such as South America, Afrika and Indonesia. 
The cacao tree produces a fruit about the size of a small pineapple.
Inside the fruit are the tree's seed's, also known as cocoa beans.

The beans are fermented for about a week, dried in the sun and then shipped to the chocolate maker. 
The chocolate maker starts by roasting the beans to bring out the flavour.
Different beans from different places have different qualities and flavor, so they are often sorted and blended to produce a distinctive mix.
Next the roasted beans are winnowed. 
Winnowing removes the meat nib of the cocoa bean from its shell. 
Then, the nibs are blended. The blended nibs are ground to make it a liquid.
The liquid is called chocolate liquor. It tastes bitter.
All seeds contain some amount of fat, and cocoa beans are not different.
Howefer, cocoa beans are half fat, which is why the ground nibs form liquid. It's pure bitter chocolate.