The first farmer I met, Ebenezer Asamaal, invited me to walk his land outside of the city of Kumasi in Ghana's rainforest region. It was his third decade farming, and he moved with ease through tangles of branches. After two hot, sticky hours, I finally asked where the cacao was. "Here," he replied, pointing in every direction. "All this is chocolate." I was shocked. I'd spent a semester researching chocolate, and I hadn't recognized the plant. To cover my embarrassment, I asked him what his favorite type of chocolate was to eat. He again pointed his machete at the football-sized pods ripening from russet to gold on the trees. "This is the only kind I've ever eaten," he laughed, "Chocolate bars would melt in this heat."