Chocolate Is The Capacity To Break A Hershey

Author Judith Viorist once wrote (1979): “Strength is the capacity to break a Hershey bar into four pieces with your bare hands – and then eat just one of the pieces.”

It is challenging to stop eating chocolate once you’ve started. History writer Christopher Klein reports (2014) that the Aztecs quickly became addicted to cocoa beans when they overtook Mesoamerica, so much so that they traded with Mayans for cocoa beans, transforming it into a currency. The 16th century Aztec emperor Montezuma was rumored to drink three gallons of chocolate a day. Till this day, that is what chocolate is mostly known for, addicting and quickly consumed. A chocolate bar is so easy to devour in less than 5 minutes that rarely anyone stops to consider the process it goes through before it becomes the tasty treat most people adore; but it is an interesting process nonetheless, and it might spark the inspiration to go a little slow in eating them to fully appreciate their magic. According to “How Everyday Things Are Made” (2008) three major stages compromise the chocolate making process.

Cocoa pods are harvested using machete or a long pole, and scooped out to have the pulps dried and roasted. This brings out the sweetness and removes bitterness. Other ingredients are used in this process , which includes sugar for sweetening, extra cocoa butter for enhancing the flavor and smoothening the texture, soybean lecithin to make it flow easily into molds, and depending on the kind of chocolate you intend on making, milk, caramel, nuts, or wafers. Once the raw cocoa beans have been harvested and prepared to be used in chocolate making, the ingredients are inspected for the guarantee of good