The cafe series debuts a new process, neverseen in a jigsaw puzzle. We call this process All About Puzzles™ because we use it to tell astory. Not only does this puzzle tell nearlyeverything about chocolate from its earlyhistory to its current heightened popularity,but actually shows you how to put it together.

When you're finished, you'll know all aboutchocolate and will have a beautiful puzzle toframe, assemble again or pass on to a friend.Unlike ordinary puzzles, All About Puzzles™

are divided into scenes, each an illustrated partof a story. As you complete one scene, thepuzzle tells you what pieces to look for next.(Example pictured left).

On the arrow you see the word "Gift", meaning that you will now look for piecesthat show a gift. Using the picture and text printed with the Gift symbol, youassemble the next scene. It fits right next to the previous scene, and the arrowpoints to the picture of the Gift. To discourage "cheating", each scene is separatedfrom the others by a nearly identical border. It would be difficult to assemble thepuzzle solely using the artwork, plus it wouldn't be as much fun! As you assemblethe puzzle, you'll notice that the pictures you'relooking for relate to the piece of the story you'reabout to discover.

If you're the impatient sort, you're probablyasking, "How do I get started"? Well, we've madethe "Start" scene composed of the word"Chocolate" printed over and over on a rich, redbackground. So, look for those special pieces,assemble the first scene, and get ready to learnall about chocolate!

BUFFALO GAMES, INC. www.buffalogames.com

REV 042402 Printed in Canada

Like a South American “Euro”Cocoa has been consumed invarious forms for nearly 4000years. The Aztecs and Mayans used cacaobeans as currency. The Aztecs made a bitterdrink using cacao beans, chili peppers andred dye. So valued were the beans that theywere seldom eaten by “commonfolk”. It would have been likelighting a cigar with a $50 bill.

Can I have my cocoa back?Aztec Legend maintains that theGod Quetzl Cotl was placated through anoffering of chocolate. Concerned thatConquistador Hernan Cortez was QuetzlCotl returning, King Montezuma sent anoffering of their prized chocolate drink.Cortez destroyed the capital cityand the army and then built acacao plantation.

Sweet ToothThe Spanish added honey andsugar and then managed to keep therecipe secret for nearly 100 years. But in1615, Princess Anne gave her betrothed,Louis XIII of France, a gift of chocolate andthe chocolate cat was out of the bag.

Cocoa spreads like wildfire!The sweet chocolate drink quicklygained popularity, spreading fromFrance to England, Italy, Germany, Austria, andSwitzerland. It found its way into coffeehouses of London and elsewhere, but solid,eating chocolate was notproduced until the late 1600's.

The pods are ready!After several months the podsripen and the seeds begin torattle inside. Their color turnsfrom green to reds and oranges.A worker known as a tumblador(literally, a guy who knocks thingsdown) harvests the pods.Gatherers (guys who pick thingsup) follow the tumbladors,collecting the pods and takingthem to a processing area.There, the pods are opened andthe beans are scooped out.

Needs SaltIf the liquid is to become cocoapowder, more cocoa butter isremoved and alkaline salts are added. Thisprocess, called Dutching, allows the cocoa tobe soluble in water or milk. It iscooled, hardened and ground into apowder.

Melts on your face,not in your purseCocoa Butter is a fat found in chocolate. Itis what gives really yummy chocolate itscalories. It melts at just under humanbody temperature, which is whychocolate melts in your mouth. It is alsowhy cocoa butter is used in cosmetics -lipsticks, creams, and soaps - the cocoabutter maintains its shape in the packagebut melts when applied to the body.

Add milk and stir?Henri Nestle was a Swiss pharmacist workingon a formula for infants who couldn’tbreastfeed. Daniel Peter, working for Cailler,the first Swiss chocolate company, wasunsuccessfully trying to mix milk with darkchocolate. By using the condensed milkinvented by his friend Henri Nestle, he wasable to make a smooth, sweet tasting milkchocolate. Peter’s Chocolate is now adivision of the Nestle Corporation.

Cocoa TracksTo produce one of the mostimportant ingredients of itscandies, the Hershey ChocolateCompany built a sugar factoryin Cuba. An entire railroadsystem was also built to servicethe factory. Though the factoryno longer makes sugar forHershey, the train is still inoperation today!

Aliens love it, too!Mars, Inc. once passed upan opportunity to promoteM&M’s® in an untestedscience fiction movie. Themovie producers went totheir second choice,Hershey’s, who decided totake the risk. They usedtheir new product ... Reese’sPieces®. The movie was E.T.and sales of Reese’s Pieces®skyrocketed after the show

opened.

Chocolate "Bombs Away!"You might think that the BabyRuth® candy bar is namedafter baseball great BabeRuth. Though no one is sure,many believe that it is actuallynamed after the infantdaughter of former presidentGrover Cleveland. In any case,the Baby Ruth® bar waspromoted in the early 1920'sby dropping samples byparachute over Pittsburgh

and other US cities.

Unsweeten the potChocolate is most often usedin candies and desserts, but it isalso a terrific addition torobust dishes. To get a feel forcooking with chocolate, try aMexican mole sauce, or ahearty steak sauce made withunsweetened chocolate. Adda tablespoon of cocoa powderto your next pot of chili.

What's in this stuff?Hundreds of compounds have beenidentified in chocolate, such as:Caffeine, the well known stimulant alsofound in tea and coffee. Theobromine,a powerful heart stimulant, smallamounts of which can be lethal todogs. Phenylethylamine, a chemical inthe brain that is released when we arein love. Magnesium, which helps thebody produce serotonin and increasescalcium absorption. Chocolate doesn’traise cholesterol or even cause acne !

A great cup of cocoaThere are lots of different hot cocoarecipes, but sometimes the best is alsothe simplest. Using one ounce of highquality sweetened chocolate(preferably Mexican) for every cup ofhot milk, break the chocolate intopieces and melt in the milk over lowheat, stirring often. Whisk until frothyand serve. Enjoy as you assemble therest of the puzzle!

Squeeze outthat yucky fat!

The nibs are finely groundand the heat from grindingmelts much of the cocoabutter, which is separatedfrom the powdered nibs.The nibs are again groundinto a cocoa-flavored pastecalled chocolate liquor orcocoa mass. It is kept as aliquid in heated tanks.

You didn’t throw away that butter did you?

If the chocolate liquor is to become achocolate bar, cocoa butter (which they just tookout!) and flavorings are added. It then goes througha process called conching, wherein the chocolateliquor and additives are aerated and agitated in a bigcontainer for 12 hours to 4 days. Conching gives finechocolate its smoothness, taste, aroma, and feel. It isthen tempered by heating and cooling several timesto establish the proper crystalline structure. It cannow be heated and poured into a mold, cooled,removed, and packaged as a chocolate bar.

No bug spray allowedAt maturity the cacao tree iscovered with about 6000 foulsmelling nickel-sized blossomsresembling orchids. A tiny biting insectknown as a midge is the only creaturesmall and determined enough topollinate the stinky blossoms.

These trees are covered with footballs!If pollinated, a seed pod willdevelop at the site of theblossom. One plantation tree mighthave 10 to 30 pods resembling acornsquash. They grow right from the treetrunk, a characteristic known ascauliflory (Brussels Sprouts grow thisway, too).

This chocolate tastes great!But is it?Chocolate bars should be:

Chocolatey - the best dark chocolatecontains as much as 70% cocoa solids.

Smooth - Soy lecithin (an emulsifier) is oftenused to impart smoothness, making much ofthe costly conching unnecessary. It can behard to find chocolate without lecithin.

Buttery - The best chocolate uses only cocoabutter, not other vegetable oils and fats.

Snappy - Well-temperedchocolate will break with a snap.

Baked BeansAfter fermentation, thebeans are spread out in thesun and dried thoroughly.The dried beans areshoveled into sackscontaining 130 to 200pounds and usually shippedto North America or Europe.About 400 beans are neededto make one pound ofchocolate.

Gift

Bee

Globe

Skunk

Maracas Bananas Sun Fire GrinderSalt

Shaker

Butter

Scales

Baby

handCamerabaseballChiliPepperHeartCup

Cocoa plantationsin Hawaii (the only USstate to grow cocoa)are very productivebecause they have

lots of midges.

Three varieties of cacaotree are commercially

grown - Criollo (used for thefinest chocolate), Forestero

(a more mass marketproduct) and Trinitario

(a cross of the other two).Status: assuming you’ve been assembling this

puzzle the “right” way, you’ve now placed 270 pieces!

Some claim that the sugar inchocolate does not promote

tooth decay because the meltingcocoa butter takes it away, but...

keep brushing just to be sure.

Football

These nibs are delicious!The bagged beans aresampled, inspected, thenroasted. When the beanscool they are cracked in a millor grinder. The shell or hullfragments are removed bywinnowing - blowing themaway. The remaining kernelsor particles are called nibs.These nibs are the real cocoa.

ConchShell

To complete this puzzle, findthe item indicated on the

arrow and assemble theattached scene. Continue

following the story in this wayuntil you know everything

about Chocolate!

Start Here.

Money

Give those beans a time-out!The beans are then fermentedbetween banana leaves or inwooden crates for two toeight days in the same pulp inwhich they grew. Duringfermentation the beans beginto germinate briefly. Whilefermenting, the beans becomebrown, plump, and developsome of the aroma whichsuggests chocolate.

In 1587, British pirates burned aSpanish ship laden with cocoa, thinking the

cargo hold was full of sheep droppings.