Cocoa (Theobroma cacao)

Cocoa, also known by the scientific name Theobroma cacao, is a tropical fruit primarily cultivated for its beans, which are the main ingredient in chocolate. There are several different varieties, each with its unique characteristics.

Originating from the rainforests of South and Central America, cocoa plays a significant role in the culture and economy of the producing regions, and it is of global importance. The beans are extracted from the cocoa pod, an elongated pod containing 20 to 60 beans surrounded by a juicy white pulp.

The process of transforming cocoa beans is delicate. Before achieving a rich and complex flavor, the beans must be fermented, dried, roasted, ground, and conched. Conching helps reduce acidity, refine texture, and develop the flavors of the chocolate by stirring it for several hours.

Family:

Malvaceae

Genus:

Theobroma

Species:

Theobroma cacao