It's hard to believe chocolate begins with these colourful fruit pods from the cacao tree. Inside these oval spheres sit anywhere from 20 to 50 white seeds. These seeds go through a seven-step process to becoming chocolate: harvesting, drying, roasting, grinding, blending, tempering and moulding. Cacao trees are native to Central and South America and come in three varieties: Criollo, Forastaro and Trinitario. That explains why there are some differences in the colour of the fruit. However, it is their degree of ripeness that impacts the final product.
Red: mature stage of ripeness, ready to be harvested
Yellow: most common colour, slightly less ripe than red
Orange: intermediate stage of ripeness
Green: unripe, needs time
Purple: a rarity, but ready to pick
Brown: over-ripe, possibly spoiled
The same way coffee merchants use a blend of beans to make a specific brew, chocolate makers mix different degrees of ripeness to create unique flavours. So the next time you enjoy a piece of chocolate, keep in mind its colourful beginnings.