Theobroma Cacao
6350 E. Broadway Blvd. (520) 748-CHOC (2462)
Tucson, AZ 85710 (888) 722-CHOC (2462) Toll Free
info@chocalot.com (520) 748-9078 fax
Tucson, AZ 85710 (888) 722-CHOC (2462) Toll Free
info@chocalot.com (520) 748-9078 fax
Chocolate comes from the Cacao (ka-KOW) tree. Cacao plants grow within 20° north and
south of the Equator, mainly in Central and South America and several African countries. Three
main cacao varietals exist with sub-strains of each varietal as well. Cacao trees live under the
shade of taller trees in jungle-like forests. Football sized and shaped pods grow directly from the
trunk, not off branches like apples or oranges. The beans inside, called cotyledons, are
surrounded by a moist pulp.
The Criollo varietal has the deepest chocolate flavor. Criollos are highly prized for the finest
of chocolates. Criollo trees are not high yield producers and are very susceptible to disease.
Madagascar, Java, and Venezuela have the greatest numbers of Criollo plants.
The Forastero tree is much more resistant to disease and is easily transplantable. Although
not as deep as Criollos, Forasteros have a strong chocolate taste. About 90% of the world’s
cacao is Forastero. They grow in all cacao farming regions in Latin America, Asia, and Africa.
The third cacao varietal, the Trinitario, is a hybrid of the Criollo and Forastero. Forasteros
were imported to Trinidad (an island off the north coast of Venezuela in the Caribbean Sea) to
supplant dying Criollos afflicted with a blight in the early 1700s. This mix produced a new more
disease resistant and flavorful varietal. Many time Trinitarios are paired with Criollos or
Forasteros for added flavor.
south of the Equator, mainly in Central and South America and several African countries. Three
main cacao varietals exist with sub-strains of each varietal as well. Cacao trees live under the
shade of taller trees in jungle-like forests. Football sized and shaped pods grow directly from the
trunk, not off branches like apples or oranges. The beans inside, called cotyledons, are
surrounded by a moist pulp.
The Criollo varietal has the deepest chocolate flavor. Criollos are highly prized for the finest
of chocolates. Criollo trees are not high yield producers and are very susceptible to disease.
Madagascar, Java, and Venezuela have the greatest numbers of Criollo plants.
The Forastero tree is much more resistant to disease and is easily transplantable. Although
not as deep as Criollos, Forasteros have a strong chocolate taste. About 90% of the world’s
cacao is Forastero. They grow in all cacao farming regions in Latin America, Asia, and Africa.
The third cacao varietal, the Trinitario, is a hybrid of the Criollo and Forastero. Forasteros
were imported to Trinidad (an island off the north coast of Venezuela in the Caribbean Sea) to
supplant dying Criollos afflicted with a blight in the early 1700s. This mix produced a new more
disease resistant and flavorful varietal. Many time Trinitarios are paired with Criollos or
Forasteros for added flavor.