How To Make Your Own Chocolate
All chocolate comes from the cacao trees
They grow best in tropical vicinities.
The tree first grew in Central America
although most of them now grow in Africa.
A portion of them also comes from Asia.
Equatorial climate proves most ideal,
so the tree has plenty of pods to reveal.
The pods on the trees contain many small beans.
These beans have to dry by the usual means.
They have to spend many hours in the sun
before any further processing is done.
Once dry, they are processed with fermentation.
They get chocolate liquor through extraction.
The beans have to be shipped to facilities
where they are scoured for all impurities.
The brown dried beans are then roasted for some time;
long enough to bring out flavor that’s sublime.
Further along in this commonplace process,
butter is extracted by hydraulic press.
They add alkali and emulsifier,
along with sugar and vanilla flavor,
to a thick consistency that would favor
pressing into molds that are briskly shaken.
Air bubbles escape; solid bars are taken
to another room for wrapping and packing.
Finished products are ready for marketing.
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