The cocoa tree is a member of the hibiscus family that is native to the tropical rainforests of the Amazon and Orinoco River basins. It is also cultivated commercially in western Africa and Asia. The fruits of the tree, collectively referred to as cocoa pods or, less commonly, cherelles, are harvested for the beans held inside. It takes about six months for the pods to reach maturity.
There are several varieties of cocoa, all of which can be classified into one of three groups - forastero, criollo or trinitario. Most commercially grown varieties of cocoa fall under the forastero classification. Criollo varieties are not cultivated very often because they are so vulnerable to pests and disease. The last variety, trinitario, is a hybrid of the other two, and is favored for use in premium dark chocolate.
