A free interactive reading comprehension for Year 5 KS2 pupils about how chocolate is made, from the cacao tree to the finished bar. Read the passage, then answer questions, match vocabulary, practise grammar and write creatively.
No login required. Works on any device. Perfect for home learning and classroom use.
Read the passage carefully. You may look back at it at any time.
1Chocolate is one of the most popular foods in the world, enjoyed by millions of people every day. But before it reaches the wrapper in a shop, chocolate goes on a long and fascinating journey. It all begins with a tree called the cacao tree, which grows in hot, humid regions close to the equator. Countries such as Ghana, Ivory Coast and Brazil are among the world's biggest producers of cacao. The tree produces large, oval-shaped pods, each containing 20 to 50 seeds known as cacao beans, and these beans are the starting point for all chocolate.
2Once the pods are ripe, farmers harvest them by hand using a sharp tool called a machete. The pods are split open and the beans, which are surrounded by a white, sticky pulp, are scooped out. The beans and pulp are then left in piles and covered with banana leaves for several days. This process, called fermentation, changes the beans and begins to develop the rich flavours that we recognise as chocolate. After fermentation, the beans are spread out in the sun to dry for about a week before they are bagged and shipped to factories around the world.
3At the factory, the dried beans are roasted in large ovens. Roasting is a very important step because it deepens the flavour and gives the beans their familiar chocolatey smell. After roasting, the outer shell is removed and the inner part, called the nib, is crushed. Grinding the nibs produces a thick, dark paste called cocoa mass. When cocoa mass is pressed, it separates into two things: cocoa butter, which is a pale yellow fat, and cocoa powder, which is the dry brown powder used in baking and hot drinks.
4To make a chocolate bar, cocoa mass, cocoa butter and sugar are mixed together and stirred for many hours in a process called conching. This makes the chocolate smooth and creamy. Milk powder is added for milk chocolate, while white chocolate is made from cocoa butter and sugar only, with no cocoa solids at all. The liquid chocolate is poured into moulds, left to cool and set, and then wrapped ready for sale. Dark chocolate, which contains the highest amount of cocoa, has a stronger and slightly bitter taste compared to milk or white varieties.
5Chocolate has a long history. The ancient peoples of Central America used cacao beans as currency and made a bitter drink from them long before sugar was added. When explorers brought cacao to Europe in the 16th century, it became extremely fashionable, though only the wealthy could afford it. Today, chocolate is produced on a massive scale and is enjoyed by people of all ages around the world. Scientists have found that dark chocolate in small amounts may have some health benefits, though like all sweet foods, it is best enjoyed as an occasional treat.
Statement A: Cacao beans were used as currency by ancient peoples of Central America.
Statement B: Dark chocolate contains less cocoa than milk chocolate.
Match each word from the passage to its correct meaning. Click a word, then click its definition.