Hawai'i grows cacao, so you wouldn't have to go that far! It's the only state in the US where cacao can be grown. And just to be clear for others who might be reading this, we're talking about the fresh fruit pulp, not the unfermented, unroasted seeds.
You could also order online, there are companies that sell it. I've seen entire cacao pods you can have shipped, or cacao fruit puree. Just make sure the company is reputable. If you like I can ask my colleagues in the business :)
I'm mostly just curious if I can get it delivered here (mid-Atlantic US) to try, or if it'll be gross by the time it gets here, etc. Maybe you could speak to the actual pulp in a full piece, if that fits in with what you wanna talk about. I know I'm interested.
I'll consider it Andrew! Good to know you're interested... there are in fact numerous Theobroma species that don't get enough airtime. It's always T. cacao that steals the show
As with any good thing, too much of it might not be so good. Yes, it's the pulp, not the seeds, I was talking about—I would not eat the seeds raw.
Thank you for the article, too—it highlights a topic that continues to generate some misunderstandings in the marketplace, and that is the definition of "raw" chocolate, which is an oxymoron. As the article correctly points out, you need certain levels of temperature to make chocolate at all. Some makers effectively misuse the term in their marketing—it should be called "unroasted" rather than "raw" chocolate.
If I'd like to try some raw cacao, what's the best way to do that (short of hopping on a plane and heading to central America)?
Hawai'i grows cacao, so you wouldn't have to go that far! It's the only state in the US where cacao can be grown. And just to be clear for others who might be reading this, we're talking about the fresh fruit pulp, not the unfermented, unroasted seeds.
You could also order online, there are companies that sell it. I've seen entire cacao pods you can have shipped, or cacao fruit puree. Just make sure the company is reputable. If you like I can ask my colleagues in the business :)
I'm mostly just curious if I can get it delivered here (mid-Atlantic US) to try, or if it'll be gross by the time it gets here, etc. Maybe you could speak to the actual pulp in a full piece, if that fits in with what you wanna talk about. I know I'm interested.
I'll consider it Andrew! Good to know you're interested... there are in fact numerous Theobroma species that don't get enough airtime. It's always T. cacao that steals the show
As with any good thing, too much of it might not be so good. Yes, it's the pulp, not the seeds, I was talking about—I would not eat the seeds raw.
Thank you for the article, too—it highlights a topic that continues to generate some misunderstandings in the marketplace, and that is the definition of "raw" chocolate, which is an oxymoron. As the article correctly points out, you need certain levels of temperature to make chocolate at all. Some makers effectively misuse the term in their marketing—it should be called "unroasted" rather than "raw" chocolate.