[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-486951-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-486951-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","how-chocolate-is-made-worksheet-questions-486951","How Chocolate Is Made - Worksheet Questions","","Instructional worksheet content explains the transformation of cacao beans into chocolate, covering cacao tree growing conditions, fermentation, drying, roasting, shell removal, grinding, and grinding into chocolate liquor. It also traces chocolate’s history from early Maya and Aztec drink practices and use of cacao beans as currency, to Spanish explorers bringing cacao to Europe in the 1500s, and later industrial processing that produced solid bars. Reading-based multiple-choice questions test comprehension and text structure, including a cited National Retail Federation survey.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/exam/","Exam",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/how-chocolate-is-made-worksheet-questions-486951/486951/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/how-chocolate-is-made-worksheet-questions-486951/486951.png","ImageObject",300,407,{"name":42,"@type":43},"acoobca","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-31","2026-09-30",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",5,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"Where do cacao trees grow according to the passage?","Question",{"text":63,"@type":64},"Cacao trees thrive only in a hot, wet belt within about 20 degrees of the equator.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What is the purpose of fermentation in making chocolate?",{"text":68,"@type":64},"Fermentation unlocks the flavors recognized as chocolate; skipping it leaves the beans flat and dull.",{"name":70,"@type":61,"acceptedAnswer":71},"How did the Aztec use cacao beans besides making a drink?",{"text":72,"@type":64},"They valued cacao beans so highly that they used them as money, trading them for goods at market.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},486951,1791404728,{"code":4,"msg":82,"data":83},"success",[84,88,92,95,99,104,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":93,"slug":94},70,"exam",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},"Comic",60,"comic",{"id":100,"doc_module":4,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},6,"Technology",50,"technology",{"id":105,"doc_module":4,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},7,"Healthcare",40,"healthcare",{"id":110,"doc_module":4,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},8,"Research & Report",30,"research-report",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},9,"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":55,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":33,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":115,"language":139,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":12,"update_tm":143,"read_time":144,"preview_page_count":4},3985747870733,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","The next time you unwrap a chocolate bar, hold it up and consider this: that smooth, sweet square began as a bitter, purple-brown bean packed inside a pod the size of a small football. The pod grows straight out of the trunk and branches of the cacao tree, which thrives only in a hot, wet belt within about 20 degrees of the equator. Crack one open and you would not find candy at all, but a slippery white pulp cradling 30 to 50 almond-shaped seeds. Those seeds are the beans, and the long journey from that sticky pod to your Halloween bag is one of the strangest transformations in the food world.  \nThat white pulp, so easy to overlook, is actually where the magic starts. Farmers scoop the beans and pulp into boxes or heap them under banana leaves, and for about a week the pulp ferments, growing hot and sour as microbes break it down. Fermentation is the step that unlocks the flavors we recognize as chocolate; skip it, and the beans stay flat and dull. After fermenting, the beans are spread out to dry in the sun for several days, raked and turned until they lose most of their moisture.  \nDried and bagged, those beans still taste nothing like a candy bar, which is where fire comes in. Roasting the beans over heat deepens their color and coaxes out hundreds of flavor compounds, the same way roasting does for coffee. The roasted beans are cracked and their papery shells blown away, leaving crunchy pieces called nibs. Grinding the nibs releases their fat, and the friction turns them into a thick, dark paste called chocolate liquor, which contains no alcohol despite the name.  \nLong before any factory roasted a single bean, that dark paste was already prized half a world away. The Maya and later the Aztec ground roasted beans into a drink, mixed it with water, chili, and spices, and whipped it until it foamed on top. It was bitter and served without sugar, afar cry from the sweet stuff you know, and it was treated as something precious. In fact, the Aztec valued cacao beans so highly that they used them as money, trading a handful for goods at market.  \nMoney you can drink sounds like a tall tale, but Spanish explorers who  \nreached the Americas in the 1500s took the custom seriously and carried the beans back to Europe. There, cooks added sugar and warmed the drink, and chocolate became a fashionable treat sipped by the wealthy for the next two centuries. The real turning point came in the 1800s, when new machines learned to press, sweeten, and mold chocolate into solid bars anyone could hold. What had been a rare drink for royalty was suddenly a candy a child could buy with pocket change.  \nThat cheap, wrapped candy is exactly what made chocolate a Halloween star. When trick-or-treating spread across American neighborhoods in the mid-1900s, factory-made chocolate bars were the perfect thing to hand out: sealed, sweet, and ready by the handful. Today a National Retail Federation survey each year finds Americans planning to spend billions on Halloween candy, and chocolate ranks among the most  \npopular choices. So remember, that treat in your bag traveled from a rain-soaked tree near the equator, through an ancient royal cup, before it ever landed on your doorstep.  \nHow Chocolate Is Made  \nName:  \n\n| Solve each problem.\u003Cbr>Use the article to answer the question.\u003Cbr>1) Where do cacao trees grow?\u003Cbr>A. In sandy coastal areas far from the equator\u003Cbr>B. In high deserts about 40 degrees from the equator\u003Cbr>C. In a hot, wet belt within about 20 degrees of the equator\u003Cbr>D. In cool, dry regions near the northern mountains |  |  |  |  | Answers\u003Cbr>1.  \u003Cbr>2.  \u003Cbr>3.   |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |\n| 2) When the author names a National Retail Federation survey, what purpose does that serve?\u003Cbr>A. It argues that Halloween began in the mid-1900s\u003Cbr>B. It backs a claim about spending with a named, checkable source\u003Cbr>C. It proves chocolate is healthier than other candy\u003Cbr>D. It shows exactly","cbCaituOXQOCUx3R","https://ap.wps.com/l/cbCaituOXQOCUx3R","pdf",105975,"English","# Reading Questions\n## Key Details\n## Text Structure and Vocabulary\n## History and Purpose","[{\"question\":\"Where do cacao trees grow according to the passage?\",\"answer\":\"Cacao trees thrive only in a hot, wet belt within about 20 degrees of the equator.\"},{\"question\":\"What is the purpose of fermentation in making chocolate?\",\"answer\":\"Fermentation unlocks the flavors recognized as chocolate; skipping it leaves the beans flat and dull.\"},{\"question\":\"How did the Aztec use cacao beans besides making a drink?\",\"answer\":\"They valued cacao beans so highly that they used them as money, trading them for goods at market.\"}]","How Chocolate Is Made - Worksheet Questions | PDF",1790807482,23]