the last phase involved pouring the sugar into inverted conical, or cone-shaped, clay molds called 'sugarloaves', resembling the natural structure, which reaches out into the atlantic ocean and stands just shy of 400 meters tall. the sugar could then be stored and transported with ease.

the first french invaders also took it upon themselves to coin the mountain 'pot de beurre' (pot of butter), before the second wave of french named it 'pot de sucar' (pot of sugar). 

the mountain offers both fantastic trekking and rock climbing opportunities, not to mention breathtaking panoramic views over the tijuca national park, the atlantic ocean, and the city itself.