1. growth a cacao tree must be five years old before it begins to flower
TRANSCRIPT
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1. GROWTH
A cacao tree must be five years old before it begins to flower.
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After five years pink flowers grow on the trees. The flowers become pods.
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The pods are cylindrical and they are the size of a small pineapple (10-30 cm)
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Inside the pods there are small, white seeds (20 – 40) – they are cocoa beans.
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2. HARVEST
Farmers use a machete to slice pods from the tree.
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3. FERMENTATION
The farmers open the pods and cover the cacao seeds with banana leaves.
The seeds ferment.
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In about a week the seeds turn a dark brown.
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4. DRYING
Farmers dry the cocoa beans in the sun for a week. The sun dries the seeds and reduce
their size.
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5. SHIPPING
The farmers put the seeds into sacks
and send them to the factory.
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6. ROASTING
At the factory, the cocoa beans are roasted from 30 minutes to two hours
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7.CRACKING
A special machine removes the shells of the beans
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8. GRINDING
Heavy metal discs grind the beans into a thick paste called “chocolate liquor”.
Chocolate liquor is used to make chocolate.
Some chocolate liquor is squeezed to remove cocoa butter and make cocoa powder
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9. BLENDINGChocolate liquor + condensed milk+
sugar + extra cocoa butter= CHOCOLATE!
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10. REFINING
Giants rollers make the chocolate smooth
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11. CONCHING
The conching machine stirs the chocolate to make it creamy. It can take 6 days!
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12. TEMPERING
This machine heats and cools the chocolate
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13. MOULDING
Now chocolate is shaped into chocolate bars and packed.
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There are different types of chocolate.