Everyone loves a good cup of hot cocoa on a chilly day, so what better time of year than now to celebrate National Cocoa Day? Cocoa comes from the dried fermented seeds of the cacao tree, which grows all over the world. Like wine, the subtle flavor differences in cocoa beans (and therefore chocolate) are dependent on where they were grown, a concept known as terroir. It takes 300-600 cocoa beans to produce just two pounds of chocolate. Hint: the higher the percentage of raw cacao, the better it is for you!
Cocoa and its derivative products are used in many recipes, but we wanted to share a few of our favorites from around the web: