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Ways to Incorporate Sources

The process of making a chocolate bar takes a long time and involves many steps. Chocolate comes from Theobroma cacao trees, which thrive in tropical locations near the equator. (So unfortunately, you can’t grow one in your own backyard!) These trees produce large, oblong cacao pods, which can be as large as a football. When the pods are ripe, they are harvested and then opened to remove the cocoa beans. The cocoa beans are actually bitter, not sweet. The bitterness is removed by fermenting the beans and then drying them outside in large baskets. Once that process is complete, the beans are sent to factories around the world, such as Hershey’s, Nestlé, Ghirardelli, and Scharffen Berger. The factories roast the cocoa beans to bring out the fl vor, and then winnow the beans. Winnowing means removing the bean shells and revealing the cocoa nibs inside. The nibs are ground into a paste and mixed with other ingredients, such as sugar and milk, depending on a company’s chocolate bar recipe. Milk chocolate requires more add-ins than dark chocolate. Next, the paste is conched, which smooths out the paste, and tempered, which cools it. Finally, the bars are shaped, wrapped, and sent to your local supermarket. It’s a long process, but it’s worth it-chocolate not only tastes great but also has certain health benefits and is nown to improve people’s moods. In this country, chocolate is popular not just on Valentine’s Day but year round. In fact, the average person in the U.S. eats about 12 pounds of chocolate every year!