The Power of Chocolate

Katharine Fogden / Smithsonian's National Museum of the American Indian
March 25, 2015
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Katharine Fogden / Smithsonian's National Museum of the American Indian

Kids looking at a cacao pod before the seeds inside are allowed to ferment, roasted then ground into a paste, after which it will be recognized as chocolate. Photo by Katherine Fogden / Smithsonian's National Museum of the American Indian.