2. Facts About Chocolate By: Justin Larkin

3.  The process in making chocolate hasn’t changed since the 1800’s.  In South San Francisco is Scharffen Berger chocolate factory.  Bugs called midges fertilize the trees so the fruit can grow.

4.  The cacao pods both contain pulp and seeds.  The farmers split open the pod and scoop out the pulp.  After about a week the chocolate tastes bitter.

5.  The cocoa seeds dry on rooftops, tables, in the sun, or on large mats.  They need to dry to remove moisture.  In almost 60 days the cocoa seeds will be in the u.s. or europe.

6.  Roasting lasts anywhere from 30 min. To 2 hours.  Giant Rollers out smooth the gritty mixture.  After a few hours the chocolate will be in the form of a candy bar.

7.  Pictures found on: google  Research found on : penn forest home page  PowerPoint by: Justin Larkin