November 30, 2012
The fruit of a Theobroma cacao is commonly called a cacao pod. These pods contain a white pulp and many seeds or “beans.” At locations of harvest, the pulp is used to make a tasty beverage. The seeds are used the world over to make cocoa butter, cocoa powder, and, most especially, chocolate.
Unprocessed the beans are quite bitter. Their use proceeded by aging, fermenting, drying, and/or roasting to change the flavor to something much more palatable.
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