From Bean to Bar...

Print out this page.  With your group, cut apart these strips, and glue them in the correct order of the "chocolate making" process.  Give the completed activity to your Project Manager, who will put it into your group's folder.

 
Milk and sugar are mixed with chocolate liquor to make "crumb."
 

    
The smooth paste is poured into molds.
 

 
The nib, or center, of the bean is released after roasting.
 

 
Steel rollers make the paste smooth.
 

 
The chocolate is removed from the molds and wrapped.
 

 
The nibs are ground up to make chocolate liquor.
 


The filled molds are cooled in a tunnel.
 

 
Cocoa butter is squeezed from the chocolate liquor.
 

 
The cocoa beans are roasted.
 

 
The "crumb" is conched, or rolled, to make a paste.