Theobroma cacao, the scientific name of the cacao tree, was given to it in 1753 by a Swedish scientist, Carl von Linné. Theobroma is from the Greek and literally means "food of the gods." Chocolate itself comes from the cocoa tree whose pods contain roughly 40 seeds from which cocoa and cocoa butter are produced. Grown in tropical areas, the cocoa tree is found in countries bounded by the Tropics of Cancer and Capricorn. Regions of origin include Central and South America, Malaysia, Indonesia, West Africa and Mexico.

Two primary beans, Criollo and Forestero, are used to produce cocoa with the Criollo known for its better flavor characteristics. Cocoa butter, an expensive ingredient and direct by-product of cocoa beans, is often substituted for less expensive vegetable fats, thereby reducing the richer qualities one experiences in a good chocolate. Lower in cholesterol than butter or vegetable fats, cocoa butter is purported to reduce body cholesterol. Cocoa butter melts at body temperature adding to the overall pleasure of chocolate, whereas substitutes tend to produce a cloying effect.