Beverage
Cocoa
Cocoa (cacao) is the seed of Theobroma cacao, processed into nibs, liquor, powder, butter, and chocolate for drinks and cooking. Natural and Dutch-processed powders differ in colour and acidity; cocoa butter carries flavour in white and milk chocolate. From ceremonial Mesoamerican drinks to modern hot chocolate and baking, cocoa is both beverage base and confectionery ingredient. Single-origin beans mirror coffee in terroir expression.
Also known as: Cacao
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History
Mesoamerican cultures cultivated cacao for frothed drinks, tribute, and ritual use.
Spanish contact carried cacao to Europe, where sugar sweetened chocolate drinks.
Van Houten cocoa press methods enabled powder and cocoa butter separation for modern chocolate.
Industrial chocolate and drinking cocoa became global mass-market products.