Chocolate is made from the beans of Theobroma cacao, a small evergreen tree from the rainforests of South America. Translating as ‘food of the Gods’ in Greek, its elongated pods grow up to 35cm, and vary in colour from bright yellow to deep purple.
Archaeological evidence suggests we’ve been indulging in cacao products since around 3,300 BC.
1. Growing
The Theobroma cacao tree is grown in the rainforests of South America.
2. Splitting
The cacao pods are harvested, then split open to reveal the beans in a juicy white pulp.
3. Fermenting
The pulp and the beans are scooped out, then careful fermentation develops the flavour.
4. Drying
The beans are dried to remove moisture content.
5. Roasting
Roasting develops the flavour and sterilises the beans, killing microorganisms (like bacteria) on the outer shell.
6. Cracking
The roasted beans are cracked, separating the husks from the beans.
7. Winnowing
Winnowing removes the lighter husks and dust particles, leaving the heavier beans or ‘nibs’.
8. Grinding
The now shell-less beans are ground up, and sugar is added.
9. Tempering
Slowly heating and cooling the chocolate allows the fats to crystallise uniformly and the chocolate to break with a satisfying snap.
10. Moulding
The mixture is poured into a mould where it cools.
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