Chocolate recipes are almost universally used in English speaking countries to designate the seeds of the small tropical tree known to botanists as theobroma cacao, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. The name "Chocolate" is nearly the same in most European languages, and is taken from the Mexican name of the drink, "Chocolate" or "Cacahuatl." 

   The cocoa or cacao tree (Theobroma cacao L.) originated in South and Central America, but is now grown commercially in suitable environments between 201 north and 201 south. These areas have a high average temperature (Z27 1C) throughout the year and a constant high humidity, arising from a plentiful rainfall (1500– 2500 mm). The soil should be deep, rich and well drained, and normally be less than 700m above sea level, as strong winds will damage the crop.  The cacao trees are relatively small, 12–15m in height, and grow naturally in the lower level of the evergreen rainforest. In commercial plantations they are often sheltered by intercropping trees such as coconut and banana. Its leaves are evergreen and are up to about 300mm in length. Trees start bearing pods after 2–3 years, but it is 6 or 7 years before they give a full yield.  

On this page you will find simple Chocolate recipes like Cocoa Fudge, Chocolate Cheesecake, Cocoa Meringue Pudding and many more...