This phenology wheel takes you through the process of making chocolate. It begins with the cacao tree, which grows small flowers that are pollinated by tiny midges. The flowers that are successfully pollinated grow to large colourful cacao pods. The pods are harvested, opened and the seeds covered in sweet pulp are put into wooden boxes to ferment. Banana leaves cover the seeds during this time. Once fermented, the seeds are dried and then sent to chocolate makers. They are then sorted, roasted, cracked and winnowed, and ground. Tempering is a heating a cooling process to help stabilize the chocolate and give it a nice snap.