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No Monkeys, No Chocolate Paperback – July 3, 2018

4.7 out of 5 stars 41 ratings

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About the Author

Melissa Stewart is the award-winning author of more than 150 science books for children. She holds degrees in biology and science journalism. Recent books include UNDER THE SNOW (Peachtree, 2009) and the A Place for series (Peachtree). She lives in Acton, Massachusetts.

Nicole Wong was born in Fall River, Massachusetts, with both parents in the arts, so she never thought of becoming anything except an illustrator. She graduated from RISD with a BFA in illustration and is now happily a full-time illustrator of magazines, children’s educational and trade books. She still lives in Fall River with her husband, daughter, sleepy kitty, and two big pups.

Excerpt. © Reprinted by permission. All rights reserved.

Chocolate chip cookies.Chocolate ice cream.Moist, fudgy brownies.What makes all these desserts so delicious?Chocolate, of course.But you can’t make chocolate without . . .

. . . cocoa beans.Cocoa beans are the seeds of the cocoa tree. Cocoa treesgrow naturally in the tropical rain forests of Central andSouth America. But today farmers grow them in othertropical areas, too.To make chocolate, workers spread cocoa beans withrakes and dry them in the sun. Then they roast them ina giant oven. Later, machines smash the beans into athick paste and squeeze out the liquid to make cocoapowder. It gets mixed with a variety of ingredients tomake different kinds of chocolate.

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Product details

  • Publisher : Charlesbridge; Reprint edition (July 3, 2018)
  • Language : English
  • Paperback : 32 pages
  • ISBN-10 : 1580892884
  • ISBN-13 : 978-1580892889
  • Reading age : 5 - 8 years
  • Lexile measure : AD740L
  • Grade level : Kindergarten - 3
  • Item Weight : 6.4 ounces
  • Dimensions : 8.5 x 0.18 x 11 inches
  • Customer Reviews:
    4.7 out of 5 stars 41 ratings

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4.7 out of 5 stars
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