I remember an old British film where a visitor became nauseated by the boiling, gluging and bubbling of the chocolate vat and vomited into the vat.
Eureka! A new flavo(u)r!

(Another British TV film was about a murder in which the victim was killed in a beer vat).
The British are rather good at this sort of thing.

Stringsinger, some people eat raw fish bait (sucki or whatever) or tear raw flesh off the bone, or immerse their heads in cacao pods, but I prefer a more civilized product.
Even a mole sauce made with chocolate requires a product that has been fermented and concentrated.

CHOCOLATE
The first stages of preparing chocolate are not pleasant.
The insect-infested pods are opened and the beans (seeds) are scraped, along with the pulp, into open containers. Covered with banana leaves, the mess is fermented in hot shade. The stink is over-powering!
Natural sugars are converted to acids and the bitter taste begins to become more chocolaty.
After a time, the seeds are dried and bagged.
Ergo, raw chocolate!

The seeds are then cleaned to remove bugs, dirt, etc. Bean coatings are cracked and removed. Roasted at high temperature, the cocoa butter is liquified, and a paste is obtained.

The cocoa *mess is pressed and the part that flows out is made ready for the chocolate makers, the remaining solids are pulverized to make the powders the consumer uses to make drinks.   
*Called 'mass.'