Chocolade

I’m going to tell you something about chocolate

The most cocoa trees are in South America and West Africa. In these trees grow fruit and in this fruit are cocoa beans. Cocoa is the most important thing to make chocolate. In 1674 it was possible to eat chocolate, before you could only drink it.

When the fruits are ripe people get them off the tree and open them. First the beans are laid down in the sun until they’re dry enough to pack in bags and then they go to the chocolate factory.

In the factory the beans are cleaned and then they are put in a big kettle to be roast. This happens with a temperature of 135 degrees. It’s important to do it carefully, because the beans get a horrible taste when they’re roast too long or too short.


The pod is really hard then and then they are broken by a machine. Cocoa comes out of it and in a machine it turns round so it becomes warm and liquid. Cocoa butter comes out of it and it’s used to make lipstick. The rest is the chocolate mash which is getting used to make chocolate.

Lots of other ingredients are add to it because there are many sorts of chocolate. The chocolate is still liquid and warm, so it can be put in a casting-mould. When the chocolate is cooled down, it crimps a little so it can be thrown out the casting-mould. Then it are bars. They are packed by a machine and ready to go to the shop.

*In 1700 chocolate was used as a medicine for many diseases.
*before 1300 chocolate was only a drink for men
*when the Indians in South America got married they had to drink some chocolate. If they didn’t do that, they won’t be happy.

This was my presentation. Are there are there any questions?