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https://www.youtube.com/watch?v=cUR52elXxBw

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How to Make Yogurt at Home without a Yogurt Maker - Easy Recipe

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https://www.youtube.com/watch?time_continue=2&v=ae_OBMFkaEA

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https://www.youtube.com/watch?v=V-4FsJ6-bzc

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Making Chocolate: Cacao Tree To Chocolate Bar

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https://www.livescience.com/37611-what-is-honey-honeybees.html

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Honey: You drink it in your tea and spread it on your bread, but what is honey really?

A thick, golden liquid produced by industrious bees, honey is made using the nectar of flowering plants and is saved inside the beehive for eating during times of scarcity. But how do bees make honey?

Nectar - a sugary liquid - is extracted from flowers using a bee's long, tube-shaped tongue and stored in its extra stomach, or "crop." While sloshing around in the crop, the nectar mixes with enzymes that transform its chemical composition and pH, making it more suitable for long-term storage.

When a honeybee returns to the hive, it passes the nectar to another bee by regurgitating the liquid into the other bee's mouth. This regurgitation process is repeated until the partially digested nectar is finally deposited into a honeycomb.

Once in the comb, nectar is still a viscous liquid - nothing like the thick honey you use at the breakfast table. To get all that extra water out of their honey, bees set to work fanning the honeycomb with their wings in an effort to speed up the process of evaporation.

When most of the water has evaporated from the honeycomb, the bee seals the comb with a secretion of liquid from its abdomen, which eventually hardens into beeswax. Away from air and water, honey can be stored indefinitely, providing bees with the perfect food source for cold winter months.

But bees aren't the only ones with a sweet tooth. Humans, bears, badgers and other animals have long been raiding the winter stores of their winged friends to harvest honey.

In fact, until sugar became widely available in the sixteenth century, honey was the world's principal sweetener, with ancient Greece and Sicily among the best-known historical centers of honey production.

Honey's color, taste, aroma and texture vary greatly depending on the type of flower a bee frequents. Clover honey, for example, differs greatly from the honey harvested from bees that frequent a lavender field.
Originally published on Live Science.

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Honey: You drink it in your tea and spread it on your bread, but what is honey really? A thick, golden liquid produced by industrious bees, honey is made using the nectar of flowering plants and is saved inside the beehive for eating during times of scarcity. But how do bees make honey?

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https://www.youtube.com/watch?v=Pf74rrn1uLk

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https://www.youtube.com/watch?v=4i6JlSzvp3Y

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Telmo and Tula, educational cartoon for kids - Little cooks recipes & crafts

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How yogurt is made, fermentation - learn about aliments with kids

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https://www.youtube.com/watch?v=y8vLjPctrcU

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https://taylahrichchocolate.weebly.com/production.html

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Most cocoa beans in the world are grown in the countries near the equator; between the tropic of Capricorn and the tropic of Cancer. The map below shows the cocoa bean growing region of the world.

Cocoa Bean Growing Region

Cocoa beans grow in this region because the countries there have the characteristics that cocoa trees need to grow. The growing of cocoa trees depends very highly on climate. Cocoa plants react well to fairly high temperatures, with a maximum of around 30-32 degrees Celsius on an annual average, and a minimum annual average of 18-21 degrees Celsius. Cocoa trees are highly sensitive to water shortage. Rainfall should be abundant and well distributed over the year in order for cocoa trees to grow. An annual average of between 1,500mm and 2,000mm of rainfall is preferred by the plant. For ideal development of cocoa trees a hot and humid atmosphere is crucial. In countries that produce cocoa beans the humidity is regularly high: with often as much as 100% during the day and falling to 70-80% during the night. These climate conditions allow good quality cocoa beans to be produced.

The map below gives a closer look at the cocoa growing countries of the world.

Below is a choropleth map that shows the production of cocoa beans by tons around the world.

Cocoa Production by Tons around the World

This map shows that Cote d'Ivorie and Ghana are the highest producing countries of cocoa beans in the world, these countries are producing around 1000 tons.

As can be seen by the pie chart below cocoa beans are produced in many different countries around the world. However, they are mainly produced in West Africa, Central and South America and Asia. The top eight largest producing countries of cocoa are Cote d'Ivoire, Ghana, Indonesia, Nigeria, Cameroon, Brazil and Ecuador. The country that produces the highest amount of the world's cocoa beans is Cote d'Ivoire: producing 36%. The country that is the second highest producer of cocoa beans is Ghana with a total of 24% and the third highest producer of cocoa beans is Indonesia with 10%.

Share of Countries in total Cocoa Beans production 2010/11

The flow chart above shows the manufacturing process of chocolate. The blue flow chart shows the procedure used for cocoa bean processing, while the brown flow chart shows the procedure used when making chocolate.

Flavour Cocoa and Consumer Cocoa

This choropleth map above shows mainly where the 'flavoured' cocoa and the 'consumer' cocoa of the world is sourced from.

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Most cocoa beans in the world are grown in the countries near the equator; between the tropic of Capricorn and the tropic of Cancer. The map below shows the cocoa bean growing region of the world. Cocoa Bean Growing Region Cocoa beans grow in this region because the countries there have the characteristics that cocoa trees need to grow.

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https://www.youtube.com/watch?time_continue=3&v=xVFKfzT0Ed8

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How bees make honey with Steve the beekeeper.

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https://www.youtube.com/watch?v=y9wLhRrj5Ug

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https://www.youtube.com/watch?v=6cD-jqABVYc

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The history of chocolate - Deanna Pucciarelli

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https://www.youtube.com/watch?time_continue=2&v=dA05LOfPblY

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* BEE * | Animals For Kids | All Things Animal TV

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https://www.youtube.com/watch?v=pU_VoyWfLfY

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https://www.youtube.com/watch?v=qUgDGVgXRz0

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https://www.ecolechocolat.com/en/chocolate-making-lessons.html

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Up until the twenty-first century, most North Americans thought that chocolate only had one flavor because chocolate bars and confections were primarily made of a homogenous milk chocolate. But in fact, chocolate manufacturers produce a great variety of chocolates.

What are the ingredients in chocolate, and how do they affect chocolate flavor?

Why do dark chocolate bars vary so much in flavor? When you buy a semisweet dark chocolate bar, for example, it could taste very different from another brand. What exactly is all this talk about chocolate percentage and what impact does that have on flavor?

A quick lesson on how great chocolate is made from bean to bar. Each step in the process is crucial to entice the best flavor from the bean.

Many consumers have specific dietary concerns when it comes to chocolate making. There is also confusion about fair trade, direct trade and cocoa sourcing.

Cocoa butter is the fat in the cacao bean that gives chocolate its unique mouth-feel and stable properties. To be considered "real" chocolate, a chocolate bar or chunk can contain only cocoa butter, not any other fat. Cocoa butter is the reason why you have to "temper" real chocolate.

Dipping wonderful goodies like fudge, roasted nuts or candied ginger in chocolate is easy. You just have to learn the technique and then practice to get a perfect coating.

Chocolate molds have been around since chocolate consumption moved from predominately drinking chocolate to predominately eating chocolate.

Nothing is more wonderful then the rich chocolate smell coming from a cup of steaming hot chocolate. This is my drink of choice for around 11:00 a.m. on the weekend.

With truffles you have the chocolate to end all chocolates-rich, unbelievably smooth texture and flavor. One of the joys of owning my own chocolate shop was that I was required to taste truffles wherever I went to make sure ours were the best! It was certainly a labor of love.

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Pam Williams (Wilmor Publishing Corp) and Vincent Hallberg (Modus Internet, modusinternet.com)

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Up until the twenty-first century, most North Americans thought that chocolate only had one flavor because chocolate bars and confections were primarily made of a homogenous milk chocolate. But in fact, chocolate manufacturers produce a great variety of chocolates. What are the ingredients in chocolate, and how do they affect chocolate flavor?

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https://www.youtube.com/watch?time_continue=6&v=EayNVlwxM18