Theobroma cacao is a small tropical tree best known as the cacao (or cocoa) tree, whose seeds are processed into chocolate and cocoa products.

Highly toxic to pets.

Native to: The species is native to the lowland tropical rainforests of Central and South America, especially the Amazon basin and areas from southern Mexico down through Amazonia. 

Water: Keep the soil evenly moist but well drained. Water thoroughly and allow excess to drain; avoid letting the tree sit in water. Because cacao comes from humid tropical regions, consistent moisture is important, but soggy soil will lead to root issues. 

Light: A cacao tree prefers bright, filtered light (partial shade) rather than full, strong sun. In the wild it grows under the canopy, so direct intense sun can damage leaves. In cultivation (e.g. greenhouse or conservatory), giving it some morning or late afternoon sun may be acceptable, provided the light isn't harsh.

Humidity: High humidity is important. Cacao thrives in humid environments typical of tropical forests. If indoor humidity is low (especially in UK conditions with heating), increase humidity via humidifiers, pebble tray, grow tent or greenhouse.

Temperature: The cacao tree prefers warm and stable conditions. During the day, ideal temperatures are around 22–24 °C, with nighttime minima around 18 °C. It does not tolerate cold: it should not be exposed to temperatures below about 12 °C.