Internet Colors - Set of 1035

Cocoa Brown Color 199 - #D2691E

Theobroma cacao - Cacao bean (also Anglicized as cocoa bean] often simply cocoa and cacao; Mayan: kakaw) is the dried and fully fermented fatty bean from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.

A cocoa pod (fruit) has a rough and leathery rind about 3 cm thick. It is filled with sweet, mucilaginous pulp enclosing 30 to 50 large seeds that are fairly soft and white to a pale lavender color. While seeds are usually white, they become violet or reddish brown during the drying process.

More than 3,000,000 tonnes (3,000,000 long tons; 3,300,000 short tons) of cocoa are produced each year. To make 1 kg (2.2 pounds) of chocolate, about 300 to 600 beans are processed, depending on the desired cocoa content. In a factory, the beans are roasted