Cacao pods, which grow on trees, originated in Central and South America. Ancient South American civilisations prized them so much for their medicinal and aphrodisiacal properties, they even used them as currency.

可可豆荚以树的形态生长，原产于中南美洲。古代南美文明对于其药用价值相当推崇，甚至将之作为货币进行交换。

'The modern manufacturing process for chocolate bars involves firstly harvesting the pods, which contain seeds known as cocoa beans,' explains Fenton.

“现代工艺所生产的巧克力会使用新鲜收获的可可豆豆荚，其中所含有的种子便是大家都很熟悉的可可豆了。”

'The pods are crushed and the beans and surrounding pulp extracted, fermented, then dried – either naturally by the sun or mechanically in a factory.

“豆荚会被捣碎，将豆子和和产生浆汁进行提炼，待到发酵后晒干，利用自然光照或者机械加工均可。”

'The dried beans are then roasted, in a similar way to coffee beans. The length of roasting depends on the type and size of the beans, to form cocoa, which is mixed with sugar and fats to form chocolate.

“晒干的豆子将被烘焙，这样的方法就和加工咖啡豆很相似。烘焙的时间取决于豆子的种类与大小，之后便制作出了可可，再与糖和脂肪的混合之后便有了巧克力的‘诞生’。”

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