Happy Chocolate Covered Anything Day!

Chocolate undergoes quite a transformation from cacao beans to the delicious sweet treat we know.  So how does it work?  Well, let's start with where cacao beans are found.

Cacao trees, scientifically known as Theobroma, only grow in tropical areas within 20 degrees of the equator.  Midges, which are tiny flies, pollinate the flowers of the tree, which produce football-shaped pods that contain the beans.  When they are ripe, the pods are harvested by hand.

After harvesting, the beans are fermented.  Microorganisms within the pods digest the pulp that surrounds the cacao beans.  This converts the sugars in the beans into acids.  This step decreases the bitterness of the beans.  The bacteria and yeast produced by fermentation create the compounds that give chocolate its smell.

Once fermentation is complete, farmers spread the beans in the sun to dry.  At this point, water is removed from the beans, meaning that all of those lovely little microbes that have been munching away at the pulp can no longer live on the beans.  After the beans are dry, they are roasted.

When the roasted shells of the cacao beans are removed, what is left behind is called cacao nibs.  The nibs undergo a process called conching, where the nibs are ground and heated into a paste.  This is a key part of the process of making chocolate, as it removes undesirable flavors and improves favorable ones.  Finally, cocoa butter is added, which decreases the thickness of the chocolate and makes it easier to mold.

​It's something to think about while you enjoy chocolate covered anything today!