Trees are planted under the shade of taller trees. They usually bear fruit after four years. After extraction from the fruit, the beans are placed in piles, covered with banana leaves, and allowed to ferment. Then they are dried to prevent molding. They are then sacked and shipped to chocolate or cocoa manufacturers.
Federal standards define several kinds of chocolate products.
A minimum of 15 percent liquor mixed with sugar and cocoa butter is sweet chocolate. When the amount of chocolate liquor is greater than 35 percent, the product is bittersweet chocolate. A combination of at least 12 percent dry whole milk solids, sugar, cocoa butter, and at least 10 percent chocolate liquor produces milk chocolate. Gradually spreading from Spain through Europe and into England, the chocolate drink became increasingly popular. In the 17th century, chocolate houses were the social meeting places of the day.