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Last Updated: Friday July 29 2005 08:49 GMT

In Pictures: From cocoa bean to choccie

Cocoa trees only grow in places 10 to 20 degrees either side of the equator. The pods grow straight from the tree trunks   Image: C. Coady, Rococo

Cocoa trees only grow in places 10 to 20 degrees either side of the equator. The pods grow straight from the tree trunks

This what the pod looks like when it is opened. Inside the white 'fruits' you can see are the cocoa beans    Image: C. Coady, Rococo

This is what the pod looks like when it is opened. Inside the white 'fruits' you can see are the cocoa beans

The beans are picked out and left to ferment. These pictures were taken on the Caribbean island of Grenada     Image: C. Coady, Rococo

The beans are picked out and left to ferment. These pictures were taken on the Caribbean island of Grenada by choccie expert Chantal Coady

The beans are left to dry. These people are turning them with their feet to make sure they dry out thoroughly         Image: C. Coady, Rococo

The beans are left to dry. These people are turning them with their feet to make sure they dry out thoroughly

The beans are roasted. The stage after this is called 'winnowing', where the outer shell of the bean is blown away     Image: C. Coady, Rococo

The beans are roasted. The stage after this is called 'winnowing', where the outer shell of the bean is blown away

Cocoa butter and sugar are added as the beans are refined. The chocolate created by this is pressed into blocks     Image: C. Coady, Rococo

Cocoa butter and sugar are added as the beans are refined. The chocolate created by this is pressed into blocks

This chocolate factory in south east London imports choccie slabs from abroad. Matthew's dad works there

This chocolate factory in south east London imports choccie slabs from abroad. Matthew's dad works there

The chocolate slabs are carefully melted. Matthew takes a peek...

The chocolate slabs are carefully melted. Matthew takes a peek...

The choccies there are handmade. Here, the chef decorates some moulds with piped choccie and colours

The choccies there are handmade. Here, the chef decorates some moulds with piped choccie and colours

Before the choccie can be added to the mould, it must be 'tempered'...

Before the choccie can be added to the mould, it must be 'tempered'...

This involves swishing it about on a big marble slab. This process makes sure the choccie is crisp and makes a snapping sound when we break it

This involves swishing it about on a big marble slab. This process makes sure the choccie is crisp and makes a snapping sound when we break it

The choccie is added to the decorated mould and left to chill in the fridge. This is what it looks like when it comes out...

The choccie is added to the decorated mould and left to chill in the fridge. This is what it looks like when it comes out...

This chocolate factory doesn't only make fish - there are crocodiles too!

This chocolate factory doesn't only make fish - there are crocodiles...

And more familiar types of choccie too!

And more familiar types of choccie too!

The choccies are wrapped and put into packaging

The choccies are wrapped and put into packaging

Then they are put into boxes and taken to be sold in the shops

Then they are put into boxes and taken to be sold in the shops