Down in Fremont, a sweet little factory churns out my family's favorite food group: chocolate. And as of this week, Theo Chocolate revives their tour schedule.

I went on the factory tour today with my two kids. Although my 2-year-old loved the jackhammer-like loud noises and the chocolate-loading forklift, the tour truly engaged my 8-year-old daughter.  

Kate Kraay, our animated, kid-friendly guide, gave a short talk about the origins of chocolate, and the importance of organic and fair-trade cocao. Then, with the help of large, laminated photos, she described the football-sized cacao pods growing in humid jungles, and how the pods are picked, fermented (just like wine or saurkraut) and dried.

Kraay even included a little geography lesson, as we taste-tested a variety of chocolates originating from Africa and South America.

We were ready. We donned our hairnets (hair-flavored chocolate hasn't quite taken off yet), and removed coats and sweaters. Then, Kraay took us behind the scenes and into the factory. 

A 15-step process takes chocolate from bean to bar. A network of metal pipes crisscrosses the ceiling, connecting steely refiners and mills, mixers and vats. Removing sour notes from chocolate's raw form produces an acrid smell; most employees wore T-shirts and ear protection -- cooking up chocolate is a hot and noisy business.

In the roasting area, we tasted chocolate nibs, a savory, bitter delicacy; and the kids put their hands through paper-thin chocolate shavings.

As we moved through the gymnasium-sized room, Kraay explained each step. Our favorite stop: a faucet pouring dark, rich sauce. If only Theo sold it by the gallon.  

The confectionary area smelled like an ice cream shop, the air heavy with sugar and chill. As a confectioner sliced and prepped tiny squares, we tried a jasmine-flavored treat (kid fave) and a fennel and fig blend (my fave).

There's not much hands-on time, other than reaching out for another sample chocolate; and kids need to have a steady attention span and a good imagination to understand the guide's descriptions. Big noisy machinery only runs on weekdays; weekends are quieter.

Whether big noisy machinery is an attractive feature depends upon your child. I would probably only recommend the tour for children ages 6 and up, or those with a well-developed sense of self-control. I'm talking about big vats of chocolate, people.

Hey, I'm surprised they let me in.

Any other great tours you've been on lately? E-mail Lora at littlekidsbigcity@nwsource.com. See previous entries at http://littlekidsbigcity.com

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