Chocolate is a food made from the roasted, fermented seeds of the cacao tree (Theobroma cacao), ranging from unsweetened cocoa solids to sweetened dark, milk, and white varieties. Dark chocolate keeps more cocoa solids and less sugar, giving a more bitter, intense flavor; milk chocolate adds milk solids for a sweeter, creamier taste; white chocolate is made from cocoa butter and milk solids and contains no cocoa solids at all. Most cacao is grown in West Africa, Latin America, and Southeast Asia. Beyond desserts, chocolate is also used in savory cooking, most notably in Mexican mole sauces and some chili recipes.