The primary flavor in traditional chocolate is derived from cocoa, specifically from cacao beans. The process begins with harvesting cacao pods, which encase the beans. These beans are fermented, dried, roasted, and then ground into cocoa mass, which is the essence of chocolate. The flavor profile of chocolate can vary significantly based on factors such as the type of cacao bean used, the fermentation process, and any additional ingredients like sugar or milk. Dark chocolate, for instance, is known for its rich, intense cocoa flavor, while milk chocolate offers a creamier and sweeter taste, appealing to a broader audience.