Chocolate comes from the cacao (kah-Kaw) tree

Cacao trees thrive under the rainforest canopy of taller trees. They bloom all
year round and produce their first fruit or pods when they are three to five
years old. It is from these pods which contain 30 -50 almond sized seeds that
chocolate comes. Tiny flies with the fastest wing beat of all creatures, called
Midges, pollinate the flowers. Unlike other trees the fruit of the cacao tree
sprout from the trunk and branches. The pods with their pulp-covered seeds
are harvested, fermented, and dried in a process which has not changed over
centuries. They are then stored or shipped to manufacturers where they are
cleaned, roasted, shelled and milled, refined, conched and tempered.

Different Families of Cacao Trees

The different characteristics of the pods produce differences in flavor
and quality of the chocolate. There are three main families:

CRIOLLO Grown in very rich soil in Central and South America, these are
more delicate, are paler in color and have smaller yields than the other families.
Criollo accounts for only 5% to 10% of the world harvest. These beans produce
chocolates that are highly aromatic, delicate in flavor and low in acid.

FORASTERO Found in South America, West Africa, Ivory Coast, Ghana, Cameroon,
and South-East Asia these account for 80% to 90% of production. Forastero
can be very bitter, astringent, and are a dark purple in color. The trees are hardier
and produce higher yields and contain more antioxidants than Criollo or Trinitario.

TRINITARIO Originally grown on the island of Trinidad, these are a cross
between the Criollo and Forastero. In the 18th century the island’s population
of Criollo trees was devastated by natural disaster and the two varietales were
crossed. Trinitario is grown where ever Criollo trees are found and account for
10% to 20% of production. The Trinitario is a balance between the Criollo and
the Forastero combining the delicacy of flavor with the robust constitution.