Theobroma cacao, commonly known as the cacao or cocoa tree, is native to the tropical regions of Central and South America. The trees can range between 20-40 feet tall, with each cacao pod holding an average of 40 cocoa beans. The ingredient itself comes in many forms, being derived either from the raw cacao pod or from the fermented and dried bean, more commonly known as cocoa. The origin of cocoa dates back to ancient Mayan and Aztec civilizations. It is recorded that the Mayans used this “food of the gods” as a ritual drink during wedding ceremonies.
Over the centuries, cocoa has been used to make liquor, chocolate bars, hot cocoa, cocoa powder, cocoa butter, and numerous other forms of this ancient seed. Each processed form retains different amounts of beneficial, skin loving ingredients.
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