It's not about the chocolate. How much chocolate did you eat today or yesterday or the day before?

Well, if you're a typical American, you ate about nine pounds of chocolate in the last year. Of course if you're

Swiss it's about double that but it's not about the chocolate. Hey it it's Seth, and this is a Kimbo.

But first, here's a Kimboe.

But first, here's a message from our featured nonprofit Acumen.

Find out more at acumen.

And I started an organization called Acumen and at the center of it is this idea of patient capital.

That we could take philanthropy which is our most risk-oriented capital or should be and invest it in those entrepreneurs who dare to go where markets

and government have failed the poor, to experiment to fail to try again and to build those

kinds of solutions that enable people to make their own choices,

their own decisions.

You've been eating chocolate, but you might not know much about how it's made.

Here's how it happened.

A tree, a cacao tree, has a pod on it.

And inside that pod is some sweet sort of sappy stuff.

It's white. And inside that are some seeds called beans.

And those cocoa beans have to be fermented inside the pods in the sun, then dried out, then roasted, shelled, ground up in a giant

3,000 pound granite thing called a malanger,

then ground against each other for 30, 40, 60, 80 hours of conking.

Then some sweeteners added often, sometimes milk, but that makes it

into a whole other product we're not going to get into. Then it's tempered and

made into bars. But all you know is that you've been eating chocolate.

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