In South San Francisco is Scharffen Berger chocolat

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Facts About Chocolate

• By Justin Larkin

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Facts

• The process in making chocolate hasnt changed
  since the 1800s.
• In South San Francisco is Scharffen Berger
  chocolate factory.
• Bugs called midges fertilize the trees so the
  fruit can grow.

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More Facts

• The cacao pods both contain pulp and seeds.
• The farmers split open the pod and scoop out the
  pulp.
• After about a week the chocolate tastes bitter.

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Even More Facts

• The cocoa seeds dry on rooftops, tables, in the
  sun, or on large mats.
• They need to dry to remove moisture.
• In almost 60 days the cocoa seeds will be in the
  u.s. or europe.

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More And More Facts

• Roasting lasts anywhere from 30 min. To 2 hours.
• Giant Rollers out smooth the gritty mixture.
• After a few hours the chocolate will be in the
  form of a candy bar.

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Credits

• Pictures found on google
• Research found on penn forest home page
• PowerPoint by Justin Larkin

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The End