Theobroma cacao (the cocoa tree) is a fascinating tropical tree that provides the raw material for chocolate.

A unique feature is that the flowers and fruits grow directly on the trunk and thick branches, not at the ends of the branches.
The tree has large, shiny, oval leaves that often have a reddish color at first before turning green.
The cocoa pods are large (15-30 cm) and change from green/yellow to purple/brown when ripe. They contain 20-40 seeds (cocoa beans) in a white, sweetish flesh.

The cocoa tree is extremely sensitive and is considered one of the trickiest plants to keep indoors:
It does not tolerate cold. The temperature should never drop below 15°C for a long time; ideal is constant between 20°C and 30°C.
It needs a humidity of 70% to 90%. In a normal living room with central heating, the leaf edges dry out quickly.

In nature, it grows in the lower layer of the rainforest. It likes a lot of indirect light, but not bright midday sun.
The soil should be consistently moist, but never soggy.