Important Message about LEARN NC

LEARN NC is evaluating its role in the current online education environment as it relates directly to the mission of UNC-Chapel Hill School of Education (UNC-CH SOE). We plan to look at our ability to facilitate the transmission of the best research coming out of UNC-CH SOE and other campus partners to support classroom teachers across North Carolina. We will begin by evaluating our existing faculty and student involvement with various NC public schools to determine what might be useful to share with you.

Don’t worry! The lesson plans, articles, and textbooks you use and love aren’t going away. They are simply being moved into the new LEARN NC Digital Archive. While we are moving away from a focus on publishing, we know it’s important that educators have access to these kinds of resources. These resources will be preserved on our website for the foreseeable future. That said, we’re directing our resources into our newest efforts, so we won’t be adding to the archive or updating its contents. This means that as the North Carolina Standard Course of Study changes in the future, we won’t be re-aligning resources. Our full-text and tag searches should make it possible for you to find exactly what you need, regardless of standards alignment.


As the plantation owner turns the metal hand crank, the cacao paste falls into the tin container below the gears. (Photograph by the author. More about the photograph)

Because chocolate liquor has a somewhat bitter flavor and gritty texture, it will undergo a few more steps before it is consumed. The steps vary depending on what it will be used for.

To make cocoa powder, the chocolate liquor will be pressed under a heavy weight to drain off the liquid cocoa butter. The solids that are left will be cooled, pulverized, and sifted into a powder. To make chocolate for eating, sugar will be added, and then the mixture will be ground again to create a smoother texture. For milk chocolate, milk and more cocoa butter will be added, in addition to sugar.

In Barlovento, a locally enjoyed chocolate drink is made from boiling the ground seeds.