Making Chocolate

Making Chocolate Making chocolate is a long process. First, the chocolate farmers harvest the cocoa beans from the pods that grow on trees, which are found in tropical areas around the equator, usually in Africa. It takes 5 - 6 months for a cocoa pod to be fully grown and ready for harvesting. Once the cocoa pods have been harvested, chocolate farmers extract the cocoa beans from their pods, then cover them with leaves in the sun for 5 - 7 days to ferment. After that, the cocoa beans are left in the sun for 6 days. The cocoa beans are then taken to a collection centre, where they are weighed and checked for quality. Then they are put inside bags and are shipped across the World to factories for processing. The beans are then sorted, cleaned and dried, then grounded down into nibs and then grounded down even more into cocoa liquor, which is processed more into cocoa butter and cocoa powder. Then, the liquor, butter and sugar are mixed together and the chocolate is hardened and packaged then shipped across the World.