Today we went to the Choco Museo (Museum) for a chocolate making class. As a chocolate lover, this was like a dream come true. When we arrived, we learned that cocoa beans come from a fruit that grows on the trunk of a tree. We also learned that the beans must be fermented before they can be made into chocolate, and that this process can take up to two weeks. Then, we were introduced to our Chocolate Professor for the day, Gladis. Gladis first passed out fermented cocoa beans and let us try them. To open them, you have to crack them open and peel off their outer shell. Most of us thought that the chocolate tasted very bitter. However, Paloma thought that it tasted like goldfish, and Adam thought it was the best thing he has ever tasted and was even asking others for their leftover beans. Gladis explained that having four to five cocoa beans a day can prevent diseases such as cancer. However, she said that the more milk and sugar that you add to the cocoa beans, the more it blocks their health benefits. After fermentation, Gladis explained that the next step in the chocolate making process is toasting the cocoa beans for five to seven minutes. After the cocoa beans were toasted, Gladis instructed us to peel them. She then passed out stone bowls with a separate stone shaped like a whisk for mixing. Gladis said that we were going to have a competition, and she instructed us to try to make a paste with the cocoa beans by mixing them in the stone bowl.