The old cacao behind the farmhouse produced enough beans this season to make several bars of chocolate.

After the harvest, the cooperative bought the cacaos from smallholders to process into chocolate.

She added a splash of crème de cacao to the dessert sauce for a subtle chocolate and vanilla aroma.

The bartender stocked several crèmes de cacao to offer different notes of chocolate in his dessert cocktails.

Researchers isolated cacaoidin, a glycosylated lantibiotic produced by Streptomyces cacaoi, during a soil microbiome survey.