Beans to Chocolate

The photographs in this small volume reveal the surprising origins of the ever-popular candy. From colorful cacao pods—unrecognizable as the source of chocolate—to the beans’ roasting and shelling, and the final form of molded candy bars, the chocolate-making process is shown step by step. The subject matter has obvious appeal and would work well in a science/social studies interdisciplinary unit. Fact boxes add information, and the steps in the process are recapped in the back matter, alongside a picture glossary, link to the publisher’s Web site for further information, and an index.