Scientific name, theobroma cacao. Cocoa is made from the seed of the cacao tree flower, also known as cocoa beans. Commonly found forms are, unsweetened, semi-sweet, bittersweet, and milk chocolate.
A sampling of recipes from Chocolatier magazine, and from cookbooks by Jacques Pepin, Nick Malgieri and the French Culinary Institute. Also includes links to resources and photographs of an 1800-pound chocolate car. http://www.pastrywiz.com/chocolate/
Recipes for cakes, cookies, bars, candies, confections, and special diets. Includes instructions for melting and tempering chocolate. http://www.best-chocolate-recipes.com