Cacao fruit and the source of chocolate: Ecuador
Cacao was born in Ecuador, with the first records dating back to over 5,000 years ago.
The fact is that at first, it was believed that the Aztecs, Mayans, and Toltecs were the first to start consuming cacao. But, according to recent scientific findings, cacao consumption was a common practice more than 5,000 thousand years ago in the Ecuadorian Amazon Region.
Ecuador is now known worldwide as a source of Fine Aroma Cacao.
The above picture shows what chocolate looks like as it grows and ripens on the tree, that is the cacao pod.
When the cacao pod is ripe, it is cut from the tree and opened to reveal the fleshy fruit inside. You find rows of seeds, as you can see in the picture below.
The pod is the fruit of the cacao tree, is between 4 and 12 inches long, and inside them is the raw product used to make chocolate and cocoa in its many forms. The color as shown in the picture below can vary, and go from yellow to orange to purple.
What it tastes like
Each pod has between 20 and 40 seeds, covered in white flesh with a fresh, juicy, sweet-sour, and slightly acid flavor to them.
How and where to eat it
Finding cacao pods ready, that you can eat is not easy, but it could be easier to find them if you go on a chocolate tour or travel to the Coastal region, where you find small stalls with a wide variety of fruits for sale.
If you want to buy amazing Ecuadorian chocolate bars, you can do so in stores, the supermarket, and even the airport. But in order to have a complete experience, we recommend you visit these stores, where you get more than chocolate. Republica del cacao boutique, Kallari Chocolate Cafe.
If you would like to order some tasty Ecuadorian chocolate bars, you can do it here: https://amzn.to/32yQquD.
Pacari has won International Chocolate Awards for their organic premium Ecuadorian chocolate, and it includes blueberries!
Cacao to chocolate
The part of the cacao plant that is used to make chocolate is the seed. You can find dark, 55%; and milk chocolate, 77% cacao, and bars with different flavors and ingredients.
If you want to learn more about the process, visit. https://www.tavernierchocolates.com/chocolate-source-ecuador/
Cacao to cacao nibs
Once the beans are roasted, the kernel inside is what is known as cacao nibs. We personally love adding cacao nibs to our cereal to add a dose of antioxidants and crunchiness to our food.
Cacao to cacao tea
Once the cacao beans are roasted, the peel that remains is used to make cacao tea.
Have you tasted cacao fruit before? Let me know here!
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