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Theobroma cacao (cacao tree or cocoa tree) is a small (6–12 m (20–39 ft) tall) evergreen tree in the family Malvaceae. [1] [3] Its seeds - cocoa beans - are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. [4] Although the tree is native to the tropics of the Americas, the largest producer of cocoa beans in 2022 was ...
The cocoa bean, also known simply as cocoa (/ ˈ k oʊ. k oʊ /) or cacao (/ k ə ˈ k aʊ /), [1] is the dried and fully fermented seed of Theobroma cacao, the cacao tree, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted.
Plants. Theobroma cacao, a tropical evergreen tree. Cocoa bean, the seed from the tree used to make chocolate. Cacao paste, ground cacao beans. The mass is melted and separated into: Cocoa butter, a pale, yellow, edible fat; and.
Cacao, tropical evergreen tree grown for its edible seeds. Native to lowland rainforests of South America, cacao is grown commercially in the New World tropics as well as western Africa and tropical Asia. Learn more about the cacao plant and its cultivation in this article.
The cacao tree is a small tree originally grown in tropical South America. It only grows to 4 to 8 meters in height. Its seeds are called cocoa and are used to produce cocoa butter, chocolate drinks, and chocolate. Now the trees are grown in plantations in many tropical countries.
Cocoa is the seed of the cacao tree. The seed contains a lot of fat and is used to produce cocoa butter. Cocoa butter is then used to produce chocolate. The cocoa which is used to make chocolate is a fine powder.
cocoa bean, seed of the cacao tree (Theobroma cacao), which is used to create cocoa and cocoa butter, key ingredients of chocolate. The beans themselves can be crushed or chopped into “nibs” for a variety of culinary uses, from salad dressing to ice cream toppings; they can also add thickness to a sauce or texture to a cake.
Cocoa, highly concentrated powder made from a paste prepared from cocoa beans of the cacao tree and used in beverages and as a flavoring ingredient. Cocoa is the key ingredient in chocolate and chocolate confections. Learn about the history, processing, and products of cocoa.
The history of chocolate and its creation from cocoa beans can be traced from the xocolatl‑loving Olmec, Maya and Aztecs of Mexico to the courts of Europe.
Cocoa or cacao is a tropical tree of the Malvaceae family to which other trees belong, such as the Kurrajong (Brachychiton populneus) or the cola tree (Cola acuminata).