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Chocolate – raw or processed food produced from the seed of the tropical Theobroma cacao tree. [1] The seeds of the cacao tree have an intense bitter taste, and must be fermented to improve the flavour. Chocolate is a popular ingredient in confectionery items and candies.
Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the family Malvaceae. [1] [3] Its seeds - cocoa beans - are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. [4] Although the tree is native to the tropics of the Americas, the largest producer of cocoa beans in 2022 was ...
Theobroma bicolor, known commonly as the mocambo tree, jaguar tree, balamte, [2] or pataxte, among various other common names, is a tree in the genus Theobroma (family Malvaceae), which also contains the better-known Theobroma cacao (cocoa tree).
Chocolate is created from the cocoa bean. A cacao tree with fruit pods in various stages of ripening. Chocolate is made from cocoa beans, the dried and fermented seeds of the cacao tree (Theobroma cacao), a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas.
Cacao is commercially valued as the source of cocoa and chocolate. [8] Theobroma species are used as food plants by the larvae of some moths of the genus Endoclita, including E. chalybeatus, E. damor, E. hosei and E. sericeus. The larvae of another moth, Hypercompe muzina, feed exclusively on Theobroma cacao.
The cocoa bean, also known as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cacao trees are native to the Amazon rainforest.
A Man Milling Cacao into Chocolate with a Metate and a Mano. After the domestication of the cacao tree over 5000 years ago, [3] indigenous Americans began producing cacao beverages. The earliest people known to have used the cacao plant are the ancient Mayo-Chinchipe people of what’s now Ecuador in circa 3300 BC [4].
Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".