Chocolate Is Made From The Dried And Fermented Fat Seeds Of The Cocoa Tree

Cocoa 

Theobroma Cocoa dried and fully fermented seed is known as the cacao bean (technically, the cacao seed), cacao (/kka/), or simply cacao (/ko.ko/), from which cacao solids (a mixture of nonfat ingredients) and cacao butter (the fat) can be separated. Chocolate and other Mesoamerican delicacies like tejate, a traditional Mexican beverage made with maize, and pinolillo, a similar Nicaraguan beverage made with cornmeal and cacao powder, all start with cacao beans. A small geographic region, spanning 20° to the north and south of the equator, is where cacao trees can be found. West Africa is now the source of about 70% of the world's crop. Theobroma ("food of the gods") cacao was the botanical name given to the cacao plant by Swedish natural scientist Carl Linnaeus in his initial taxonomy of the plant world.

In Mesoamerican pre-Columbian culture, Cocoa Market was a valuable product. When Moctezuma II, emperor of the Aztecs, dined, he only drank chocolate, presented in a golden cup, according to a Spanish soldier who took part in Hernán Cortés' invasion of Mexico. His chocolate was beaten into a froth that dissolved in the mouth, flavouring it with vanilla or other spices. Moctezuma II reportedly ate up to 60 servings per day, while his court nobles ingested up to 2,000 more. A small geographic region, spanning 20° to the north and south of the equator, is where cacao trees can be found. West Africa is now the source of about 70% of the world's crop. Theobroma ("food of the gods") cacao was the botanical name given to the cacao plant by Swedish natural scientist Carl Linnaeus in his initial taxonomy of the plant world.

The Forastero, Criollo, and Trinitario cultivars of Cocoa are the three most common types. With 80–90% of the world's cacao production, the first is the most popular. The Criollo kind of cacao beans is more uncommon and prized for its delicacy. Fewer countries still produce criollo due to its tendency to be less resistant to several illnesses that affect the cacao plant. Venezuela is one of the major producers of Criollo beans (Chuao and Porcelana). Criollo and Forastero cultivars were crossed to create Trinitario, which comes from Trinidad. Superior yields and more disease resistance than Criollo, it is thought to be of far higher quality than Forastero.