Theobroma cacao, an amazing plant farmed within only 20 degrees north or south of the equator (with the majority coming from only 10 degrees either side), is best known throughout the world for its bi-product chocolate. It may come as a surprise that over 80% of the world’s chocolate is predominantly sourced from the West coast of Africa and made up of sugar, milk powder and vegetable oils.

The word Theobroma derives from Greek “food of the gods” and this fermented bean was both currency and food throughout Mesoamerica for thousands of years prior to the first European settlers arriving. It was here that cacao was first discovered, indigenous to the region and first served as a bitter drink, made with water, and selected spices and herbs. There is evidence of cacao consumed in ceremonial bowls over five thousand years ago, and it is consid ...