The seed of Theobroma cacao used to prepare cacao butter (theobroma oil), chocolate, and cocoa.
The cacao tree is indigenous to the tropical regions of South America but is now cultivated in other parts of the world, including Africa, the West Indies, and Central America. The tree produces large pods that vary in color from purple to yellow, depending on the variety, and contain seeds or beans. These beans are left to ferment until the pulp falls away, after which they are dried and the hard outer skin is removed. The roasted and shelled beans are then ground and crushed using large rollers, resulting in a brown paste. From this paste, some of the fat (known as cocoa butter) is pressed out, leaving behind a dry cake that is further reduced to a fine powder. The resulting cocoa powder is sifted and blended to create the commercial product used in cooking and baking. The process of transforming cacao beans into cocoa powder is a complex one that requires careful attention to detail to produce the high-quality product that consumers have come to expect.