Chocolate comes from a tree. A dazzling, tropical tree that produces big, juicy fruit pods that look like footballs and change color from green to yellow to red as they ripen. Inside you’ll find dozens of beans enveloped in a sticky-sweet pulp. Raw, those beans taste nothing like chocolate. To bring out that flavor we all know and love, the cacao beans are fermented in the pulp, then sun-dried and roasted. The nibs are extracted, ground, and then combined with sugar. Voila! Chocolate.