Where It All Began

Cacao first grew in South America around 1900 BCE. The Olmecs, Mayans, and Aztecs used cacao beans in special drinks and even as money because they were so valuable.

In the 1500s, Spanish explorers brought cacao to Europe. It became a luxury drink,then spread across the continent. In 1847, J.S. Fry & Sons in England, made the first solid chocolate bar — and the world never looked back.

Cacao Around the World

As chocolate became popular, cacao farming spread too. West Africa’s warm climate was perfect for it, and today the region grows most of the world’s cocoa beans.

Types of Cacao

There are three main kinds of cacao trees:

Criollo – Very rare, with smooth, complex flavours that chocolatiers love.

Forastero – The most common type, strong and bold in taste.

Trinitario – A mix of the two, with a balanced, rich flavour.

For the best taste, we look for chocolate made from Criollo or Trinitario
beans.

Great Chocolate Makers

A few makers stand out for using these special beans:

Audrey’s Chocolates (Sussex) – Uses rare Porcelana Criollo beans from Venezuela for smooth, nutty chocolate with floral notes.

Rococo Chocolates (London) – Works with Italian and Venezuelan farms to make chocolate with hints of fruit and roasted nuts.

Salcombe Dairy (Devon) – Blends Criollo and Trinitario beans from Peru for a fruity, earthy taste.

These makers use direct trade, working closely with farmers to ensure fair pay and great quality.