Chocolate comprises a number of raw and processed foods that create from the seed of the tropical cacao tree. It is a common ingredient in many kinds of confections such as chocolate bars, candy, ice cream, cookies, cakes, pies, chocolate mousse, and other desserts. It is one of the most popular flavours in the world.
Chocolate was shaped by the Mesoamerican civilization, from cacao beans, and cultivated by pre-Columbian civilizations such as the Maya and Aztec, who used it as a basic part in a variety of sauces and beverages. The cocoa beans were ground and mixed with water to create a variety of beverages, both sweet and bitter, which were kept for only the highest noblemen and clerics of the Mesoamerican world. Chocolate is made from the fermented, roasted, and ground beans taken from the pod of the tropical cacao tree, Theobroma cacao, which was native to Central America and Mexico, but is now cultivated all through the tropics. The beans have an intensely flavoured bitter taste. The resultant products are known as "chocolate" or, in some parts of the world, cocoa.