The cacao tree (Theobroma cacao – ‘food of the gods’) is native to tropical America and can grow up to about 30-feet tall. The fruits produced are ripe, dark reddish-brown pods, which yield 20-50 seeds, which are known as cocoa beans.
Chocolate is made by fermenting these seeds to remove their bitter taste. They are then cleaned, sorted, roasted and cracked to remove their hard shells, resulting in ‘cocoa nibs’. These ‘cocoa nibs’ are ground