烘焙时间的长短取决于可可豆的种类和大小，可可豆与糖和脂肪混合形成巧克力。
The length of roasting depends on the type and size of the beans to form cocoa, which is mixed with sugar and fats to form chocolate.
发酵过程对可可的品质起到了至关重要的作用。不同的发酵技术则取决于可可原产地的不同技术。
The fermentation process is decisive in the production of high quality raw cocoa. The technique varies depending on the growing region.
在中墨西哥，阿兹太克人认为智慧和权力来自于可可树果实的食用，其富有营养，增强体质，甚至有壮阳作用。
In central Mexico, the Aztecs believed that wisdom and power came from eating the fruit of the cocoa tree, and that it had nourishing, fortifying, and even aphrodisiac qualities.
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