The Spanish explorers who came into contact of the Aztecs, were not fond of peppers so they invented a new recipe by adding the same amount of sugar to the cacao and then boiling it. The Spaniards made sure they kept this recipe a secret and were successful for nearly 100 years! It was only in the 17th century when a Frenchman devised a method of transforming finely ground cacao beans into cakes of chocolate.

The process of changing the cacao into chocolate pieces is quite lengthy -

• The workmen first cut the ripe pods from the cacao tree and slit them open.

• The pods split open and the pulp is taken out and allowed to ferment for a few days.

• The mass is then kept out to dry in the sun; the seeds are separated and packed for shipment.

• Once the beans arrive at the chocolate manufacturer's mill, all foreign materials are removed and they are then roasted properly.

• The heat loosens the husks, which are then blown away.

• The inner kernel is broken down into 'nibs' or small bits.

• To make chocolate, the nibs are put under heavy stone mills and finely ground. The oil contained inside makes the mass change into a thick substance, known as "chocolate liquor." In the hard form, this is used in baking and candy-making.

• On the other hand, sweet chocolate is made by adding sugar and other things.

So a lot of hard work goes into producing a small piece of chocolate that is cherished by people all over the world!