Cacao varieties primarily fall into three main categories: Forastero, Criollo, and Trinitario. Forastero is the most widely grown and is known for its robust flavor and higher yield. Criollo is rarer and prized for its complex flavors, often described as fruity or floral. Trinitario is a hybrid of the two, combining the hardiness of Forastero with the fine flavor characteristics of Criollo. Each variety has unique growing conditions and flavor profiles, influencing the final taste of chocolate. Forastero beans are often used in mass-produced chocolate, while Criollo and Trinitario are favored in artisanal chocolates for their superior taste. Understanding these varieties helps consumers appreciate the diversity of chocolate flavors available.