The seeds are sorted, and the chocolate bar has 12 differen

1
How To Make Chocolate

• By Tom Conroy

2
5 Years!

• It takes 5 years for a cacao tree to make a
  flower.
• When a pod is ready to be harvested it is red.

3
DRYING!

• Farmers slice the cacao pods in half and spread
  the seeds on a pad of banana leaves.

4
SHIP!

• The farmers ship the dried seeds on a ship that
  takes it to a factory.
• The sacks weigh 130 to200 pounds.

5
Roasting Oven

• The roasting can last 30 minutes to 2 hours.
• The seeds are sorted, and the chocolate bar has
  12 different types of cacao seeds.

6
The winnower

• The winnower cracks the shells of the cacao
  seed.

7
Grind Smash

• Metal discs grind the nibs.

8
Milk, sugar, cocoa butter.

• You add milk, sugar, cocoa butter to the
  chocolate liquor.

9
Steel rollers

• The steel rollers smooth the chocolate.
• Too little refining, and the chocolate will be
  grainy.
• Too much refining, and the chocolate will be
  pasty and gummy.

10
turned

• The chocolate is turned one more time.
• A 100 years ago Rodlophe Lindt invented the
  conching machine.

11
Heating and cooling

• The chocolate is cooled and heated between 105
  and 85 degrees F.