Nine hundred and ninety-eight…
Nine hundred and ninety-nine…
Are you counting the islands?
No, I’m counting the chocolates!
Little Puffles and Honey stopped at Hershey Chocolate World on the drive from Washington DC to Ottawa, Ontario.
Where they met Kisses, Reeses and Hershey.
And went on a chocolate tour to find out all about the chocolate making process.
Gabby, Harmony and Olympia told them all about the milk and the dairy farms in Central Pennsylvania.
Then they learned all about cocoa beans. Cocoa beans grow in pods that sprout off of the trunk and branches of cocoa trees. The pods are about the size of a football. The pods start out green and turn orange when they’re ripe. When the pods are ripe, harvesters travel through the cocoa orchards with machetes and hack the pods gently off of the trees. Machines could damage the tree or the clusters of flowers and pods that grow from the trunk, so workers must be harvest the pods by hand, using short, hooked blades mounted on long poles to reach the highest fruit.
Kisses told them about the roasting of cocoa beans. This develops the colour and flavour of the beans into what our modern palates expect from fine chocolate.
Hershey told them all about the grinding of the cocoa nibs into “cocoa liquor” and the mixing with cocoa butter and sugar. After the mixing process, the blend is further refined to bring the particle size of the added milk and sugar down to the desired fineness. After blending is complete, molding is the final procedure for chocolate processing.
This step allows cocoa liquor to cool and harden into different shapes depending on the mold. Finally the chocolate is packaged and distributed around the world!
Oh no! Looks like Puffles and Honey took a detour!
Reeses is calling everyone to the rescue ☺
Thank you everyone! We came here to eat chocolate not to become chocolate…
Time to check out some chocolate… Mmmm…
This was a fun adventure!
Do you think we got enough chocolate?