Chocolate: the Drink of the Gods Chocolate comes from the cacao tree, a tropical plant that grows in warm, humid climates. The cocoa pod (fruit) has a rough and leathery rind about 3 cm (1.2 in) thick (this varies with the origin and variety of pod). It is filled with a sweet pulp (called 'baba de cacao' in South America) enclosing 30 to 50 large seeds that are fairly soft and white to a pale lavender color. While seeds are usually white, they become violet or reddish brown during the drying process.



Mexican cocoa is produced in only three states: Tabasco, Chiapas and Oaxaca. Of these, Tabasco is the leading producer and contributes 70% of production in the country. In our company we use much of the cocoa mainly from the regions of Oaxaca and Tabasco.


A Close Look at the Preparation Process

The seeds (beans) are washed and dried to prepare what is known as chocolate.

The beans: are inspected by the quality control engineer based on shape, size, smell and, on some occasions, even taste. The beans are chopped, crushed, cooled and ground as the aroma develops. To create the chocolate the cocoa butter must first be separated from the cocoa solids. After the initial processing what is left is turned into a paste which goes into the process to extract the cocoa butter leaving just the cocoa solids used to make the cocoa cakes which are the basis for the chocolate.

This entire process takes approximately 7 hours. The paste is then molded into cakes and cooled which takes approximately 3 to 4 hours with one additional hour for the packaging, labeling and wrapping into the final package for distribution.