In the land of chocolate so sweet,
Lies a plantation for a treat,
Where cacao trees grow tall and proud,
Beneath the sunshine and the clouds.

With machete in hand and a smile,
Farmers harvest each pod in style,
To extract the ingredients pure,
For chocolate that we all adore.

The cacao beans undergo fermentation,
To create a chocolate sensation,
And then they're dried with care and skill,
To make the beans ready to mill.

The mill grinds the beans to a paste,
For conching, a process with haste,
To refine the texture, smooth and nice,
And get rid of any grit or spice.

Now it's time to consume with glee,
A chocolate bar that's silky and free,
From any lumps or bumps or holes,
Just a perfect chocolate mole!

So next time you savor a bite,
Remember the process, with delight,
From the cacao tree on the plantation,
To the chocolate bar, a true sensation.

Reflections

1. Where do cacao beans come from, and how do they become chocolate?
2. Why is fermentation important in the chocolate-making process?
3. What tools do farmers use to harvest cacao pods, and why is it important to be careful during this process?
4. What is conching, and how does it affect the taste and texture of chocolate?
5. Why do you think people around the world love chocolate so much?