Cacao, the source of chocolate, is a genuinely tropical tree requiring consistent warmth, humidity, and shelter from strong winds. In Australia, it is successfully grown in coastal far north Queensland (Cairns, Mission Beach, the Daintree), and in well-sheltered tropical NT locations. Sporadic success has been reported in subtropical southeast Queensland, but fruit set is unreliable outside the tropics. Plants are typically sold as unnamed seedlings in Australia rather than named varieties. Cacao is an understorey tree in nature and actually appreciates partial shade, especially when young. Plant in rich, free-draining soil with plenty of organic matter and maintain a thick mulch layer to retain moisture and moderate root temperature. Flowers emerge directly from the trunk and main branches, a habit called cauliflory. Trees begin flowering from 3-5 years of age and require warm humid conditions and the presence of tiny midges (Forcipomyia) or hand-pollination to set pods. Each pod contains 20-50 seeds (cacao beans) embedded in sweet white pulp. Fruit takes 5-6 months to mature. In WA and NT, biosecurity restrictions may apply; always check current state regulations before attempting to import plant material. Cacao is rarely attempted in southern states due to cold sensitivity.