The cocoa bean is the dried and fully fermented seed of the Theobroma cacao tree, native to tropical regions of Central and South America. These beans are the primary ingredient in chocolate production and are known for their rich flavor and aroma. They grow in pods that hang from the tree's trunk and branches, and each pod contains about 20 to 50 cocoa beans. After harvesting, cocoa beans undergo several processes, including fermentation, drying, roasting, and grinding. The resulting cocoa mass can be separated into cocoa solids and cocoa butter, which are used in various products, including chocolate, cocoa powder, and confectionery.