The treat that now lies quietly in its wrapper carries a story of exotic places, long journeys and small families that raise delicate tropical fruit trees.
As you peel back the wrapper, you’re uncovering the cacao tree’s seed—and joining people the world over who have turned to this mysterious food for ritual, medicine and sheer pleasure for the past 4,000 years.
How do the beans in chocolate farmers’ hands become decadent sweets in yours? Let’s explore how chocolate is made…the story of chocolate.
Learn about the trees, fruit, farms and factories that bring us chocolate.Learn More →
Discover ingredients, types and chocolate’s role in health.Learn More →
Today 40 to 50 million people depend on cocoa for their livelihoods.Learn More →
Enjoying chocolate is all about discovering what you like best.Learn More →
A History of Commitment to West African Cocoa Communities
Learn more about the industry’s commitment to cocoa farmers in this new booklet exploring the efforts of many companies and organizations in creating viable, sustainable cocoa communities.
The fruit of the cacao tree is known as a cocoa pod - it is from the seeds of this fruit that chocolate is made.
Inside the pods are dozens of seeds covered with a white, fruity pulp.
The pulped is scooped out and then allowed to ferment under banana leaves or burlap.
After fermenting, the seeds, better known as cocoa beans, are dried in the hot sun for many days before being shipped to chocolate factories.
Dried beans are roasted and cracked open to reveal cocoa nibs used to make chocolate.
Cocoa butter, the naturally occurring fat in chocolate, is separated from the cocoa mass then added back in precise quantities based on manufacturers' proprietary recipes.