No more Cocoa?
By Ava Bathurst
Too many people, not enough cocoa!
Steps to Making Chocolate
1. First, the pods containing the beans are harvested and split open. Once this happens you can see the pulp-covered beans. Most pods are harvested and split by hand.
2. Now, it is time for the beans to be fermented. The beans and pulp are picked out of the pods and piled on leaves for about 5 days.
3. The beans are then dried in the sunlight on mats and put in sacks to be shipped to where the beans are going to be processed.
4. The dried beans are cracked and a stream of air separates the outer shell from the nib, or what is inside the shell and is one of the main ingredients in chocolate. This is called winnowing.
5. The nibs are roasted in special oven at temperatures between 105 degrees Celsius and 160 degrees Celsius.
6. The roasted nibs are grounded in mills.
7. Once grinded, the nibs, now mass, are pressed.
8. The powder is shipped to factories to be made into chocolate or other drinks, foods, and sweets.