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Within the 18th century the Swedish botanist, Carolus Linnaeus, renamed the cocoa tree giving it the Greek identify Theobroma Cacao, now its official botanical title, which literally means 'food of the Gods'. Producing the better a part of all cocoa grown, Forastero is hardy and vigorous, producing beans with the strongest flavour. Criollo timber usually are not as hardy and produce softer purple pods, containing 20-30 white, ivory or very pale purple beans. Trinitario cocoa bushes are grown primarily in the Caribbean, but in addition in Cameroon and Papua New Guinea.

The cocoa tree has broad, darkish leaves about 25cm lengthy, and pale-colored flowers from which bean pods grow. A local of the central and South American rainforests, cocoa bushes are now cultivated in lots of tropical places all over the world. In massive Asian plantations, cocoa bushes and coconut timber are planted collectively and each crops are harvested commercially. Alternatively, forest bushes are thinned out and the cocoa trees are planted between established timber. There are three broad types of cocoa - Forastero and Criollo, as well as Trinitario, a hybrid of the 2. With its mild or weak chocolate flavour, Criollo is grown in Indonesia, Central and South America.

The principally arduous pods include 30 or extra beans of variable color, though white beans are rare. This prepares the beans for market and is the primary stage within cocoa nibs recipes the development of the scrumptious chocolate flavour. During fermentation the cocoa pulp clinging to the beans matures and turns into a liquid, which drains away and the true chocolate flavour starts to develop.