DICOTYLEDONS: ARCHICHLAMYDEA 301 
(6) CHocoLATE.—Chocolate is obtained from the seeds 
of the cacao-tree, a native of Mexico, which was introduced 
into Europe by the Spaniards, and is now cultivated in all 
tropical countries. The fruit is about the size of a small 
cucumber and contains numerous large flat seeds embedded 
in its flesh. The seeds are crushed to a fine paste, which is 
heated and run into molds. Coco is obtained from choco- 
late by removing from it some of its coco-butter. 
