The sublime cocoas with spices by Vincent Durant, MOF Chocolatier

Cacao, a tree whose scientific name is Theobroma Cacao, was named in 1753 by the Swedish botanist Carl Linnaeus. Theobroma means "food of the gods" in Greek and cacao is the Spanish adaptation of the tree's Mayan name: kakaw.

The cocoa tree is believed to have evolved in the Upper Amazon region in an area that now includes parts of Peru, Ecuador and Colombia. From there it spread north, probably with the help of early Native Americans, through the Andes and into Central America where it became part of their diet and culture.

When Cortez landed in Mexico in the early 1500s, he discovered that cocoa was intertwined with culture and mythology. Mixed with corn and spices, cocoa was consumed as a drink by royalty, warriors and wealthy merchants, while the seeds or beans served as currency.

The Spaniards modified this native drink, replacing corn with sugar and adding cinnamon and vanilla. Over time, all of Europe developed a taste for this new drink, which they called chocolate, and soon cocoa spread to tropical regions around the world.

Early attempts were made to grow cocoa like sugar cane, on large plantations. However, since cocoa grows best in the shade of large trees, it is particularly suitable for small family farms and vegetable gardens. Today, no less than 80 to 90% of the world's cocoa is produced on farms of 3 hectares or less.