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-  “How Chocolate is Made from Cacao.” Lake Champlain Chocolates, www.lakechamplainchocolates.com/i-love-chocolate/all-about-chocolate/making-chocolate/.

- “Chocolate.” Wikipedia, Wikimedia Foundation, 6 Nov. 2017, en.wikipedia.org/wiki/Chocolate.

- wikiHow. “How to Make Chocolate.” WikiHow, 7 Nov. 2017, www.wikihow.com/Make-Chocolate.

- Distribution Methods - learn about different distribution methods and how to choose the best distribution method for the needs of your business., www.venturechoice.com/articles/distribution_methods.htm.

- Sharon, et al. “ARTICLES.” The Chocolate Journalist, 17 May 2016, thechocolatejournalist.com/shipping-chocolate-best-practices/.

(Picture MLA's are over the picture as well as the youtube video)

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MLA: “Operations Inside The Theo Chocolate Factory Ahead Of Business Inventory Figures.” Getty Images, www.gettyimages.com/event/operations-inside-the-theo-chocolate-factory-ahead-of-business-inventory-figures-536061475.

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"It is important that the chocolate arrives intact and without flavor alteration rather than on time but bloomed, broken, or melted. Chocolate won’t last more than 3 days in transit.

The time between the order is processed and the delivery is completed has to be as short as possible. This is why many chocolate companies only ship on Monday-Tuesday-Wednesday and avoid weekends and national holidays.

Many chocolate companies charge an extra $10.00 between the months of May and September, or when the package has to reach a warm location. This surplus covers the gel packs, dry ice, foam sheets, and other insulating material to prevent the heat from reaching the chocolate inside the package."

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MLA: C., Juan Fernando. “Mapa mundial del #chocolate, hecho de chocolate. Comercio global de cacao, vía @Guardian http://T.co/Y94JueqSkl pic.Twitter.com/9rkeFKCKV5.” Twitter, Twitter, 5 Jan. 2014, twitter.com/jfcarpio/status/419900314624745472.

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Ingredients:

Cocoa Powder Method (Beginner)

2 cups (220g) cocoa powder

3/4 cup (170g) butter, softened at room temperature

1/2 cup (100g) sugar

2/3 cup (150ml) milk, room temperature

1/4 cup (30g) powdered sugar

1 cup (235ml) water

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1. Place the water in a pot and heat it. Keep it below boiling.
2. Combine the cocoa powder and softened butter in a bowl. Cream together until you have a smooth paste. Use a fork, food processor, or even an immersion blender to eliminate lumps

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Add the cocoa powder mix to the hot water and stir. Allow the temperature to rise back up. Again, it should be hot but not boiling.
Pour the hot mixture into a bowl.

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Sift the powdered sugar in a separate bowl. Eliminate as many clumps as you can. Stir the sugar mixture into the hot cocoa mix.
Add milk. Blend until smooth

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Pour the mixture in thin layers across the bottoms of various containers. Since the chocolate will take the shape of the container, a rectangular casserole dish will work well for a rectangular .

Step 6:
Harden overnight in the refrigerator or freezer.

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Because a distributor acts as your “salesperson” and often sells to both wholesalers and retailers, it will require a deeper discount rate when purchasing your merchandise than would be the rule with a wholesaler.

Most manufacturers don't use distributors. They prefer to sell direct to wholesalers, retailers, consumers, or some combination of all three. However, a good distributor can be an excellent way for a small firm to instantly establish credibility and a presence within either their industry's domestic or foreign marketplaces.

- Hypermarket: store that realize more than 1/3 of its sales volume in food and whose the ground is greater than 2,500m2
- Supermarket: store that realize more than 2/3 of its sales volume in food and whose the ground is between 400 and 2,500m2

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(Video shows both production and processing)
MLA: sokol. YouTube, YouTube, 6 Feb. 2006, www.youtube.com/watch?v=Tez9RZZIwC8.

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MLA: Phloenphoto. “Ripe Cocoa pod on a white background.” Dreamstime, www.dreamstime.com/stock-photo-ripe-cocoa-pod-white-background-image80906714.

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MLA: “Theobroma cacao.” Wikipedia, Wikimedia Foundation, 7 Nov. 2017, en.wikipedia.org/wiki/Theobroma_cacao.

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The pods are ripe when they turn a vibrant yellow/orange color. Once removed from the stem they are chopped open to remove the seeds. The beans are cleaned by hand and then set out in the light to get the flavor, they turn a purplish color. Beans are then covered with banana leaves for 2-9 days for fermentation. In these 2-9 days the beans begin to take color and flavors of chocolate.    Fermented beans are carefully dried, they are put on wooden boards or bamboo mats and sat in the hot sun for 7-14 days. They are continuously turned over for consistent drying. Once dried they are packed into sacks, bundled, and checked for quality  They are the shipped and traded on the international market, or exported right to the chocolate maker.  Once transported to the chocolate maker the bean sare cleaned removing any twigs, stones, and other debris. "Next, the shell of each bean is removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor.[49] The liquor can be further processed into two components: cocoa solids and cocoa butter.[50]"

Different types chocolate is made when Chocolate liquor is mixed with the cocoa butter in varying quantities.

Dark chocolate: sugar, cocoa butter, cocoa liquor, and (sometimes) vanilla

Milk chocolate: sugar, cocoa butter, cocoa liquor, milk or milk powder, and vanilla

White chocolate: sugar, cocoa butter, milk or milk powder, and vanilla

"The penultimate process is called conching. A conche is a container filled with metal beads, which act as grinders. The refined and blended chocolate mass is kept in a liquid state by frictional heat. Chocolate prior to conching has an uneven and gritty texture. The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours and lesser grades about four to six hours. After the process is complete, the chocolate mass is stored in tanks heated to about 45 to 50 °C (113 to 122 °F) until final processing.[56]

The fats in cocoa butter can crystallize in six different forms (polymorphous crystallization).[57][59] The primary purpose of tempering is to assure that only the best form is present. The six different crystal forms have different properties.

Crystal | Melting temp. | Notes
I | 17 °C (63 °F) | Soft, crumbly, melts too easily
II | 21 °C (70 °F) | Soft, crumbly, melts too easily
III | 26 °C (79 °F) | Firm, poor snap, melts too easily
IV | 28 °C (82 °F) | Firm, good snap, melts too easily
V | 34 °C (93 °F) | Glossy, firm, best snap, melts near body temperature (37 °C)
VI | 36 °C (97 °F) | Hard, takes weeks to form

Molten chocolate and a piece of a chocolate bar

As a solid piece of chocolate, the cocoa butter fat particles are in a crystalline rigid structure that gives the chocolate its solid appearance. Once heated, the crystals of the polymorphic cocoa butter are able to break apart from the rigid structure and allow the chocolate to obtain a more fluid consistency as the temperature increases – the melting process. When the heat is removed, the cocoa butter crystals become rigid again and come closer together, allowing the chocolate to solidify.[60]"

The temperature in which the crystals obtain enough energy to break apart from their rigid conformation would depend on the milk fat content in the chocolate and the shape of the fat molecules, as well as the form of the cocoa butter fat. Chocolate with a higher fat content will melt at a lower temperature.[61]

Making chocolate considered "good" is about forming as many type V crystals as possible. This provides the best appearance and texture and creates the most stable crystals, so the texture and appearance will not degrade over time. To accomplish this, the temperature is carefully manipulated during the crystallization.

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Chocolate comes from a  Cacao Tree (Theobroma Cacao), grows within 20’ north and south of the equator. The Cacao Tree is grown in West Africa which is were we get most of our supplies. The Trees Thrive a mix of hot temperatures, rain, and shade.  The trees produce Pods, the pods are ripe when they turn a vibrant yellow/orange color. Inside the bods are seeds which are used to make the chocolate.

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they all came from the same place
- wikiHow. “How to Make Chocolate.” WikiHow, 7 Nov. 2017, www.wikihow.com/Make-Chocolate.