Chocolate is made from cocoa, which originated in South America’s Amazon Basin. Grown in tropical rainforests, the cacao tree has been around for over 2,000 years. The official name of the cacao tree is Theobroma cacao (Theobroma is Latin for ‘food of the gods’).

All chocolate products begin with the cacao tree, which grows to a height of about 50 feet in the wild. It grows in the shade of towering hardwoods and other trees, which shelter it from the tropical sun and the wind. Cacao tree require constant warmth and rainfall to yield good fruit. They typically grow in the tropical regions of Africa, Asia, South America and Central America, within about 15 degrees of the equator. The cocoa beans used to make Danucci gourmet chocolates are harvested only from these prime growing regions.

There are three main varieties of cocoa, although there are many variations within these three basic varieties, because cocoa plants cross pollenate quite easily:

Criollo – This variety is sometimes called the prince of cocoas because it is a very high quality grade of cocoa. Cocoa made from Criollo beans has exceptional flavor and aroma. Less than 15 percent of the world's cocoa is Criollo, and it is grown mainly in Central America and the Caribbean.

Forastero - A much more plentiful variety of high quality cocoa, representing most of the cocoa grown in the world. Grown mainly in Brazil and Africa, it is hardier, more productive (higher yielding) and easier to cultivate than Criollo. It is used in most of the blended chocolate found in the world today.

Trinitario – This variety is believed to be a cross from strains of the other two types, it has a great variety of characteristics but generally possesses good, aromatic flavor; and these trees are particularly suitable for cultivation. Trinitario cocoa originated in Trinidad.

For more interesting facts about Cocoa Beans, click on one of the links below:

• Cocoa Plantations
• Sustainable Cocoa Growing
• Cocoa Prices
• Cocoa Facts