It all begins with cacao

Cacao beans drying on outdoor beds beside palm trees.

Cacao beans, cocoa mass, butters and natural powders. Compare profile, origin and form of the material for your recipe.

Find your character

Dried cacao beans sit in a wooden tray.

Every product has its purpose

Beans for chocolate, mass for recipes, butters for texture and powders for drinks and baking.

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From material to character

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Cacao up close

Cacao beans dry on outdoor beds beside palm trees.
Cacao beans dry on outdoor beds beside palm trees.
An opened cacao pod reveals white pulp and beans.
An opened cacao pod reveals white pulp and beans.
The texture of broken chocolate
The texture of broken chocolate
Chocolate pastries
Chocolate pastries
Chocolate pieces on a bright background
Chocolate pieces on a bright background
Sacks of cacao beans sit inside a warehouse.
Sacks of cacao beans sit inside a warehouse.
Visitors examine an opened cacao pod.
Visitors examine an opened cacao pod.
Chocolate bars and crumbs
Chocolate bars and crumbs
Chocolate up close
Chocolate up close

What the material becomes

Chocolate bars
Chocolate bars
A chocolate bar in its packaging
A chocolate bar in its packaging
Chocolate and packaging on a dark background
Chocolate and packaging on a dark background
Wrapper and chocolate crumbs
Wrapper and chocolate crumbs
Chocolate pieces
Chocolate pieces
Chocolate pastries
Chocolate pastries
Chocolate pieces on a bright background
Chocolate pieces on a bright background
A wrapped chocolate bar
A wrapped chocolate bar

Place, process, character

From highland terroir to fruit and chocolate profiles: origin reveals the character of the material.

Explore the origin map
Guatemala
Cacao powders
Peru
Cacao powders
Venezuela
Cacao beans · Cocoa butter · Cacao mass · Cacao powdersBarlovento · Sur del Lago · Río Caribe · Deltano · Sucre

Coffee and cocoa prices

CocoaSeptember 2026
$5.92
-$0.03▼ 0.5%month on month▲ 118%over 10 years

Other currencies use the Bank of Russia monthly average rate for each month, not today’s rate. Pre-1998 roubles are redenominated.

World Bank Pink SheetRates: Bank of Russia, monthly meanYuan: US Federal Reserve (H.10)CC BY 4.0 · 2026-10-21

View data table
MonthCocoaRate, USD per $1
$5.921
$5.951
$5.611
$4.401
$4.161
$3.401
$3.241
$3.591
$4.971
$5.781
$5.611
$5.951
$7.031
$7.601
$7.371
$8.401
$8.991
$8.151
$8.081
$9.861
$10.751
$10.321
$7.891
$6.661
$6.521
$6.881
$7.091
$8.271
$7.541
$9.741
$7.091
$5.561
$4.401
$4.211
$4.031
$3.631
$3.611
$3.461
$3.391
$3.171
$2.961
$2.881
$2.751
$2.651
$2.621
$2.511
$2.411
$2.311
$2.301
$2.321
$2.241
$2.321
$2.371
$2.461
$2.461
$2.551
$2.471
$2.381
$2.391
$2.571
$2.561
$2.481
$2.331
$2.371
$2.411
$2.371
$2.461
$2.411
$2.391
$2.411
$2.361
$2.291
$2.461
$2.351
$2.101
$2.231
$2.321
$2.271
$2.341
$2.721
$2.601
$2.441
$2.521
$2.441
$2.311
$2.191
$2.421
$2.411
$2.321
$2.331
$2.201
$2.261
$2.261
$2.211
$2.191
$2.131
$2.191
$2.171
$2.361
$2.411
$2.661
$2.621
$2.501
$2.121
$1.951
$1.921
$2.131
$2.101
$2.001
$1.991
$1.991
$2.001
$1.981
$1.961
$2.061
$2.031
$2.191
$2.301
$2.481
$2.711
Where do I start with chocolate production?

Choosing beans, cacao mass or finished chocolate depends on your equipment and process. Compare composition and application, then evaluate the material in your recipe.

Does cacao mass contain sugar?

The entries state 100% cacao mass with no added sugar. Always verify the actual product’s composition against the manufacturer’s specification.

Is every product linked to a plantation?

No. Origin is given at the available level of precision. Butter origin may be unconfirmed; the map does not invent a farm.

Where can I find allergen information?

In chocolate specifications and manufacturer documents. cards do not replace approved specifications for production and labelling.

How should I compare origins?

The map provides geographical context. A sourcing decision also depends on processing, technical measurements and evaluation of the specific sample.

Tell us what you want to create

Let’s discuss flavour, processing and the form of your material. We’ll identify products worth trying in your recipe.

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