Cacao is the seed from which chocolate and cocoa products are made. It's housed inside a large, ridged, oval pod, which varies in size and colour depending on variety and stage of ripeness - cacao pods may be green, yellow, or hues of red and brown. The cacao tree is native to the Amazon rainforest, and, although it has spread, it is still found only in an area that's 20° to the north and south of the equator. 

The leathery rind of the cacao pod protects the seed inside. Once split open, the seed is surrounded by a white layer that resembles tightly knit webbing but is sticky once rubbed between the fingers. This white substance is particularly delicious, tasting like a combination of fruits including pineapple and lemon. This mucilaginous layer - known as baba de cacao in South America - is often made into juice. The cacao seed inside is then fermented, which marks the beginning of its transformation into what we know as chocolate (the seeds will later be dried, roasted, peeled and finally ground into cocoa). 

Cacao has seen a surge in popularity in recent years in the form of cacao nibs, which are made from crushed cocoa beans. They have a crunchy texture and a bitter chocolate flavour. Often, they are roasted but they are also available un-roasted, when they are known as raw cacao nibs. Cacao nibs are a popular ingredient for baking, for example in cakes and brownies, or they can be used to garnish smoothies, granola bowls or ice cream. They may also be used in savoury dishes, for example they may be blended into mole sauces or paired with tangy cheeses such as goats' cheeses. Learn more about different uses for cacao. 

When it comes to cacao production, sustainability is important in order to avoid loss of biodiversity, exploitation and labour inequality. Our Dessert Month sponsor Pots & Co works closely with Luker Chocolate’s 'The Chocolate Dream' programme to help create stable, long-term jobs in cacao production for local communities and support and train entrepreneurs looking to found their own businesses. This ethically conscious cacao is then used to produce irresistible desserts like their Little Pots of 70% Chocolate Ganache, and their Salted Caramel and Chocolate Ganache. And, if you're a salted caramel fan, make sure to check out our guide to combining it with the finest cocoa products.