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Where is Cocoa Grown?

The main cocoa-producing regions are in West Africa (especially Côte d'Ivoire and Ghana), Indonesia, and Latin America (countries like Ecuador, Guatemala, Venezuela, Peru, Honduras, and Colombia). The cacao tree grows in a narrow band around the equator, known as the "Cocoa Belt". Approximately 90% of the world's cocoa is grown on small family farms.

Cocoa beans, the seeds of the cacao tree, are the foundation of chocolate, undergoing fermentation, drying, roasting, and grinding to create chocolate liquor and ultimately, chocolate in various forms like bars, powder, and butter.

From Bean to Bar

The Cacao Tree:

The cocoa bean comes from the Theobroma cacao tree, a tropical plant native to the equatorial regions of the Americas.

Cocoa Pods:

The cocoa tree produces pods that contain 20-50 cocoa beans, surrounded by a sweet, pulpy substance.

Harvesting and Fermentation:

The pods are harvested, and the beans, along with the pulp, are fermented, a crucial step that develops the characteristic chocolate flavor.

Drying and Roasting:

After fermentation, the beans are dried and then roasted, further enhancing the flavor profile.

Grinding and Processing:

The roasted beans are cracked, deshelled, and ground into a thick paste called chocolate liquor (also known as cocoa paste).

Chocolate Production:

Chocolate liquor is then processed by adding cocoa butter, sugar, and other ingredients to create various chocolate products, including chocolate bars, cocoa powder, and cocoa butter.

Cacao Nibs:

The inside of the roasted bean, called cacao nibs, can be used in chocolate confections for a crunchy texture.