Whether it's in cake, pudding, cookies, or ice cream, chocolate is found in many different foods and styles of cooking! Early readers explore the history of chocolate and how it's made in this captivating, Spanish-translated nonfiction title.

Hazlo (Chocolate) is a Spanish nonfiction reader intended for early readers in Grades 2–3. In this vibrant informational text, young learners explore the history, production, and uses of chocolate in everyday foods like cake, pudding, cookies, and ice cream. With clear, engaging Spanish language, vivid photographs, maps, diagrams, glossary, and index, the book builds science and cultural knowledge while reinforcing Spanish literacy. Teachers and parents can integrate it into thematic units on food, history, science, or at-home reading routines.

• Explains how chocolate is made—from bean to product—and its uses across cultures
• Uses clear Spanish informational text with labeled diagrams and photos to support understanding
• Builds content vocabulary in Spanish and reinforces reading skills through structure and glossary
• Encourages inquiry, cross-curricular connections, and real-world science understanding
• Useful for guided reading, classroom food science units, Spanish vocabulary lessons, and parent-student reading projects