Cacao

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, the Caribbean, 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 off the branches and off the trunk. The seeds 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 times, Trinitarios are paired with Criollos or Forasteros for added flavor.

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