Publisher's Synopsis
Chocolate comes from the cacao fruit, which is another name for the cocoa fruit. Theobroma cacao is the scientific name for the cocoa tree. The tree bears fruit, which is about the size of a melon, straight from its trunk. It contains a sugary pulp and seeds encased in a thick, stiff skin.
Chocolate is mostly made from the seeds, which are also called cacao beans. The beans are harvested from the fruit, allowed to dry and ferment, and finally ground and roasted to make cocoa mass. Cocoa butter and cocoa powder, two essential ingredients in making chocolate, can be derived from this cocoa mass.
In addition to its role in chocolate, the cacao fruit is being studied for its possible health advantages. The pulp that surrounds the seeds can be eaten and is occasionally added to sweets and drinks. Also, cacao has a lot of minerals that could be good for your health, and it's full of antioxidants.
Most of the world's cacao comes from tropical places, like Southeast Asia, South and Central America, and West Africa.
