Theobroma cacao

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Cacao is the raw, unprocessed version of cocoa. Both can benefit your health, but it’s best to stick to either the raw version, cacao, or a chocolate product that has a high chocolate liquor content. Raw cacao can take some getting used to. It tastes a little different than cocoa products and can be slightly bitter. Chocolate is made from cacao beans — or rather seeds — from the Theobroma cacao tree. This plant produces large, pod-like fruits, each containing 20–60 beans surrounded by a…

Cacao

Chocolate FRUIT. You can actually eat the non-chocolate pulp of this fruit. It is sweet, with a slight hint of sour strawberry. The rest of the interior can be used for chocolate production.

Despite the fact that Cinco de Mayo is a holiday celebrating Mexican independence, it is a hugely popular holiday in the United States as well. With the cacao bean being indigenous to Mexico, chocolate has found a way into every... Read More

It has been said that chocolate fixes everything, Discover the health benefits of the world’s favorite food when in its raw cacao form.Not all chocolates are created equal. Some are even bad for you. But, the good news is that the right kind of chocolate is in fact so beneficial for our health, it is actually coined by

cocoa

Download this Premium Photo about Cacao pods, Fermentation, Drying, and good storage for making good chocolate, Selective focus., and discover more than 60 Million Professional Stock Photos on Freepik

The theobroma cacao: or cacao tree.

Christine Jones explores the different ways the cacao tree has been depicted through history — from 16th-century codices to 18th-century botanicals — and what this changing iconography reveals about cacao’s journey into European culture.

Download this stock image: Theobroma cacao or cacao tree native to tropical America, its seeds (coca beans) are used to make chocolate. - W8N6MD from Alamy's library of millions of high resolution stock photos, illustrations and vectors.

Enjoy two classic combinations on this tour. Learn about the effort that goes into producing fine Costa Rican coffee and chocolate.