CHOCOLATE

VARIETIES

THEOBROMA CACAO
Default
Pre-order: None at this time
Sunlight: Part to FullGrowth Rate: MediumDrought Tolerance: No
Full Size (WxH): 4m x 3mIdeal Min Temp: 15'C (59'F)Min Temp Tolerated: 10'C (50'F)
Fruit Colour: Yellow/Red/OrangeHarvest: July-AugYear(s) to bear fruit: 3-4
Prop. Method: Seed/CuttingFertility: Self, better with second varietyChill Hours Required: None
Description: This beautiful tree has large, dark green leaves that shade the fruit pods which grow directly from the trunk and branches. The flesh is eaten as a dessert and the seeds are the raw material of commercial chocolate. Hot chocolate can be made by drying, roasting and grinding the seeds, and then adding milk. Chocolate "beans" were used as money by the Maya Indians of Central America.

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