Coffee, avocados, but more than anything else,

咖啡、酪梨，但最知名的

it should be known for chocolate.

莫過於巧克力。

This is a place called, Chocolá.

這個地方叫 Chocolá。

It's known for rain and fertile soil,

這裡以多雨和土壤肥沃聞名，

which means it's an ideal place to grow cacao, the main ingredient in chocolate.

這代表這裡是種植可可豆的好地方，而可可豆是巧克力的主成分 。

The ancient Maya grew it there 2,500 years ago,

2500 年前，古代的馬雅人在這裡種植可可豆，

and people are still growing it there today.

至今人們仍在此地種植。

(Spanish) My name is Victor Alfredo Diaz Can. My work is growing cacao.

(西語) 我叫 Victor Alfredo Diaz Can，我的工作是種植可可豆。

I grew up here in Chocolá, working the land.

我在 Chocolá 長大並在這裡耕種。

We ferment the cacao, and we get it to a point that's ready to be sold or to be put in the chocolate workshops.

我們將可可豆發酵至可以出售或進入巧克力工廠的程度。

The time that it takes from seed to production is very long.

從種子到生產是一段漫長的過程。

We take seeds from the pods, we categorize them and wait for five years.

我們從豆莢裡剝出種子，將其分類並等待五年的時間。

So, after the cacao is grown,

所以可可豆成熟後

it's off to the chocolatiers.

就被送往巧克力商。

Brenda is a fourth generation chocolatier.

Brenda 是第四代的巧克力商。

She makes her chocolate the same way her great-grandmother used to back in the day.

她製作巧克力的方式和她的曾祖母一樣 。

And now she's teaching her children to do the same.

而現在她也將同樣的製法傳授給孩子們。

(Spanish) My name is Brenda Elizabeth Oliva Sicán, and I make artisanal chocolate.

(西語) 我的名字是 Brenda Elizabeth Oliva Sicán，我製作手工巧克力。

The most important point in the chocolate-making process is the roasting.

製作巧克力最重要的程序是烘烤。

It's best to roast cacao with a wood-fire, not fire with a gas stove or an oven.

最好是用木炭烘烤，而不是煤氣灶或烤箱。

It's not the same thing.

這是完全不同的。

The flavor the wood gives the cacao bean when you roast it is distinct.

木炭會賦予可可豆獨特的風味。

Many people come here looking for something different, and that's what we want to do:

許多人來這裡尋找不同的東西，這正是我們存在的目的：

give those people something that they don't find in their country that we can offer them here.

給那些人一些在他們國家找不到，而我們能提供的東西。

This is Fernando.

這是 Fernando。

He's a newer chocolatier, taking a more modern approach to Guatemala's chocolate renaissance.

他是一位創新巧克力商，用更現代化的方式實現瓜利馬拉的巧克力復興。

(Spanish) This is the room where the cacao paste becomes chocolate in these machines.

(西語) 這個房間的機器將可可醬做成巧克力。

It's a slow process that requires patience.

過程很漫長，需要十足的耐心。

We make 1 metric ton a month, or 12 tons a year, in this room.

我們一個月生產 1 公噸，換言之，1 年 12 公噸，就在這個房間裡。

Guatemalan chocolate is so delicious because of the cacao.

瓜地馬拉的巧克力正因為可可才如此美味。

Making chocolate is my life these days. It's what I dedicate most of my time to.

現在製作巧克力就是我的人生。我把大部分的時間都花在這上面了。

With chocolate, the possibilities have no end.

巧克力的潛力無窮。

We believe that it's important to keep this tradition alive because that's our history,

我們堅信保存這個傳統很重要，因為這是我們的歷史，

and the cacao that we grow in Guatemala, as we know, is the only one of its kind in the world.

而且我們在瓜地馬拉種植的可可豆，據我們所知，是世界上獨一無二的。

Chocolate is passion.

巧克力是熱情。

Chocolate makes people happy.

巧克力使人快樂。

Chocolate is Guatemalan.

巧克力象徵了瓜地馬拉。