The primary ingredient used to make chocolate is cacao, derived from cacao beans. These beans come from the Theobroma cacao tree, which is native to tropical regions of Central and South America. After harvesting, the beans undergo fermentation, drying, roasting, and grinding to produce cacao mass, which can be further processed to separate cocoa solids from cocoa butter. The resulting products are used to make various chocolate types, including dark, milk, and white chocolate. The flavor and aroma of chocolate are significantly influenced by the fermentation and roasting processes, making high-quality cacao vital for chocolate production.