by Carolyn Teasley

Created on: November 18, 2011

Chocolate is one of most people's favorite sweets. It is made from cocoa pods that are harvested from where it grows on small tropical trees. The trees are called Theobroma cocoa trees. The word Theobroma is Greek in origin and translates to "food of the gods". The cocoa trees are native to Central and South America. It is also grown commercially throughout the tropics. About 70% of the world's cocoa is grown in Africa.

(www.facts-about-chocolate.com/)

One cocoa tree is capable of growing up to two thousand cocoa pods per year. The pods are ridged and shaped like footballs. They grow on the branches and the trunk. As the pods mature throughout the year, they are encased in sticky white pulp and have approximately thirty to forty seeds in each pod. At this stage of growth, the pulp is both sweet and tart in flavor. The cocoa pods attract forest animals, who eat the pulp only. They leave the seeds on the ground. As time passes, the seeds begin to grow new trees. (http://www.facts-about-chocolate.com/

The process used to turn the cocoa seeds into chocolate starts with the harvesting of the pods. The best way to do this is for the workers to use a machete or a machete on a long pole to cut the cocoa pods from the trees. Workers then cut open the pods to remove the cocoa seeds (also known as beans) from the pods for fermentation. To do this, the beans are placed inside earthen pits or wooden boxes and then covered with the banana leaves. While in these pits and boxes, the heat of the  fermenting cocoa beans changes the flavor of the beans from bitter to something more palatable in flavor. The sugars turn into acids and the color of the beans changes from pale to dark brown. The amount of fermentation time needed depends on the type of cocoa beans being used. High quality beans need only a few days, while other beans may need up to a week or more for fermentation. (www.facts-about-chocolate.com/) 

After the fermentation process is completed, the beans must be dried in the sun for about a week. This will cause the flavor of the beans to continue to develop. The final step after the beans have dried is to pack them for shipping to factories all over the world. Once they arrive, the factories grind the beans into chocolate. (http://www.facts-about-chocolate.com/)

The method used to make chocolate will vary with the quality of the chocolate used. Ready made chocolate is available in most retail and grocery stores. It is easily available around the world. The flavors of chocolate varies from dark chocolate to white chocolate. Semi-sweet, milk chocolate and chocolate coated nuts and fruits are other possibilities. (www.how-to-make-chocolate.com)

Store bought baking chocolate can be purchased from supermarkets or candy making specialty stores. It is then to use to make chocolate chip cookies, chocolate milk, chocolate candy bars, brownies and many other chocolate delights. The easiest way to melt the chocolate is by using a double boiler.  The lower boiler is filled with water. The water is then brought to a boil. The second boiler is place on top over the pot with boiling water. The chocolate is broken up and added to the top boiler. The chocolate must be gently stirred to keep the chocolate from burning. (www.how-to-make-chocolate.com/)

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