Cocoa tree

Originating in the humid tropical forests of central America, the cocoa tree was named ‘Theobrama’ (food of the gods) by Linné, an allusion to its traditional use, sacred to the Pre-Colombian people (the Aztecs and Mayas). Afterwards, cocoa beans served as money in central America and were used to pay taxes. In 1527, Hernan Cortes introduced them into the Spanish court. In 1615, princess Anne of Austria, the Spanish Infanta, married Louis XIII, bringing chocolate with her for the French court to discover. Producing chocolate is a long and complicated process. Once dried, the beans become a cocoa paste which contains cocoa butter and dry cocoa solids, the precious matter of cocoa powder. Cocoa is deemed a superfood with more than 300 different substances identified. It contains high levels of magnesium and is also rich in vitamins and minerals, and considered an excellent food-based antioxidant.