Cocoa trees only grow in places 10 to 20 degrees either side of the equator. The pods grow straight from the tree trunks
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 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
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
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 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'...
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...
This chocolate factory doesn't only make fish - there are crocodiles...
And more familiar types of choccie too!
The choccies are wrapped and put into packaging
Then they are put into boxes and taken to be sold in the shops