The cocoa fruit, or pod, comes from central and South America and holds the seeds that will provide drinking or cooking chocolate.

The cocoa fruit, or pod, comes from central and South America and holds the seeds that will provide drinking or cooking chocolate.

The cocoa seeds, or beans, are ready for the next production step.

The cocoa seeds, or beans, are ready for the next production step.

Frank Clark removes the shells and debris from the cocoa seeds.

Frank Clark removes the shells and debris from the cocoa seeds.

Jim Gay uses a winnowing basket to free the seeds from the chaff.

Jim Gay uses a winnowing basket to free the seeds from the chaff.

Pounding of the cocoa seeds produces fine particles that provide the chocolate aroma and flavor.

Pounding of the cocoa seeds produces fine particles that provide the chocolate aroma and flavor.

Chocolate particles are ground with a roller on the heated stone to produce the chocolate “butter.” Sugar may be added to sweeten the taste.

Chocolate particles are ground with a roller on the heated stone to produce the chocolate “butter.” Sugar may be added to sweeten the taste.

Jim Gay pours heated chocolate into his mug.

Jim Gay pours heated chocolate into his mug.

Abigail Schumann turns the wooden stir in this 18th-century reproduction chocolate pot as Leslie Doiron awaits the refreshment.

Abigail Schumann turns the wooden stir in this 18th-century reproduction chocolate pot as Leslie Doiron awaits the refreshment.

An 18th-century reproduction brass pot stands ready to dispense its liquid contents.

An 18th-century reproduction brass pot stands ready to dispense its liquid contents.