Have you ever wondered how chocolate begins with a bean and ends up as a delicious treat? Coffee growers from Central America and Africa - the leading producers of cacao - harvests beans all throughout the year.
Although machines have been developed for faster processing of the bean, farmers from all around the world still use their hands when harvesting.
This is because mature, ready-to-harvest pod needs to be individually identified and cut from its tree without leaving any damage to the flower buds, the immature pods or the stem.
Each and every bar of chocolate that we eat has been touched by a meticulous farmer - isn't that amazing? After harvesting, the pods are then carefully broken to expose the still pulp-covered cacao beans.
These are placed on boxes or banana leaves and covered.
Fermentation happens when the pulp surrounding the cacao is converted into alcohol by the yeasts present in the air and the heat generated by the box or pile.
Slits made in the box allows the alcohol to evaporate, leaving only the beans.
How come the beans don't germinate during this entire process? Germination is halted by the high temperatures that a pile of fermenting beans produces.
Heat, aside from adding moisture, also starts the change from a bitter cacao bean to the heavenly flavour of chocolate.
When the process of fermentation is finished, the term cocoa beans are more applicable.
Before the beans could be shipped to chocolate makers worldwide it must undergo the process of drying.
Some methods include trays or mats drying under the sun.
When the weather does not cooperate, the cocoa beans can also be dried in sheds.
When the moisture percentage reaches 6-7%, the beans can be sorted and bagged.
Cocoa is classified according to its size and quality.
After this, the beans a shipped to manufacturers all over the world.
Of course, it is quite easy to tell you how the beans are grown, but not how exactly M&Ms are produced.
Each treat has its own secret recipe.
Each recipe starts with good quality chocolate.
Some manufacturers even opt to grow their own beans, to control its quality.
The beans undergo extensive tests for size, mold and insect content.
The beans then go into the roaster for 10 - 35 minutes.
While roasting, the shell begins to separate from the bean kernel and is removed by passing through serrated cones.
These beans are now called cocoa nibs.
Then, it is transformed into chocolate liquor that is then evaluated for flavour and aroma by company tasters (a job I would not mind doing, if I may add).
This liquid is put under a roll refiner which reduces the size of the cocoa mass and distributes the cocoa butter evenly.
This process gives chocolate that silky smooth feel.
Additives like sugar, milk or mint is added according to the manufacturer's secret recipe.
Tempering the chocolate is the last step in the process.
This involves exposing the chocolate to different temperatures depending on what its end product is.
I bet you never knew such processes have to happen every day so we could enjoy that well-deserved bar of chocolate.
From cacao farmers to candy store sellers, people are involved in making this wonderful treat.