Chocolate is made from the beans of cacao pods from the cacao tree – native to South America; which was first cultivated in extensive orchards near the Pacific and Gulf coasts of Central America. (Cartwright).
There are four varieties of cacao beans. There are: Criollo, Forastero; Trinitario and Nacional. Each bean has a different flavor as well as used for different things.
The Criollo bean are rich and have intricate aromas, with a smooth flavor. These beans require less fermentation time and less heat. The Forastero bean are bitterer than the Criollo bean and requires more heat and longer fermentation. These beans are used in about 80% of chocolate products. The Trinitario bean are actually a cross between the Criollo and Forastero beans and require medium heat to bring out the flavor. Finally, the Nacional bean; this bean is very rare. Because this type of bean is rare it is usually mixed with other beans to produce the chocolate.