The cocoa bean, also known as cocoa or cacao, is the dried and fully fermented seed of Theobroma cacao, the cacao tree. Due to its high fat content, the bean can be ground into a liquor, from which co
Pods at various stages of ripening
Beans in pulp in freshly cut pod
Beans: In pulp, in skin, and naked
Roasted nibs (pieces of kernels) are generally powdered and melted into chocolate liquor, but also inserted into chocolate bars to give additional texture or "crunch".
Barry Callebaut AG is a Swiss-Belgian cocoa processor and chocolate manufacturer. It was created in 1996 through the merging of the French company Cacao Barry and the Belgian chocolate producer Calleb