How chocolate is made

Chocolate starts out in the hard, football-shaped pods of cacao trees, which grow in warm, humid climates. Workers cut down the pods and crack them open with a machete (large blade), then scoop out dozens of beans from each one. The beans are laid out on tarps, covered with leaves from banana trees, and left to ferment and dry out for a couple of weeks. The beans’ complex flavor begins to develop during this process. Next, the beans are roasted and their shells are removed, leaving behind cacao nibs. The nibs are ground into a paste called chocolate liquor, which, despite its name, is non-alcoholic. Chocolate makers add ingredients like sugar and milk to the liquor to create their own signature products. These become the rich, tasty chocolate treats people…

You're reading a preview of

The Week Junior US (Digital) - 1 Issue, Issue 148

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.