We’re pleased to share with you the second installment of our collaboration with Megan Giller of Chocolate Noise! We are creating a series of chocolate infographics called the Life and Times of Chocolate. Our goal is to help to simplify understanding about where chocolate comes from and the skill of those that make it and work with it to create the bars and bonbons we all enjoy. We hope to tell story as simply as possible, and while we may not capture all of the nuances of post-harvest and factory processes, we hope people remember the image. In case you missed it, check out the first infographic in the series that we published last month called How Chocolate is Born.
The second infographic in the series is called “How Cocoa Beans Become Chocolate” where the beans arrive in the hands of the chocolate maker for their epic journey to become chocolate! First they enjoy a few minutes in the oven getting toasted brown and chocolaty. Then the beans are cracked and their outer shell winnowed away leaving their inner naked bean selves (called nibs) exposed to the world. After that, it’s a trip to the grinder with sugar and sometimes extra cocoa butter and/or vanilla for sweetness and flavor. Then the chocolate is “tempered”, a process in that uses temperature and motion to make sure the chocolate hardens shiny and stable. And last but not least, the chocolate is molded into bars!
Thank you once again to Fernanda Frick for her amazing work on this illustration. Stay tuned for Part 3 next month!