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Comment by pvaldes | Hacker News Reader

In greenhouses also in South of Spain. With climate change roaring, more places in the North will be able to culture that. It takes a lot of time to grow and some talent to obtain the fruit but it could be possible. I bet that it tastes 1000 times better than the processed cacao.

The tree can not stand long periods of temperatures below 15 Celsius.

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> I bet that it tastes 1000 times better than the processed cacao.

It does not. Cacao beans/seeds taste utterly vile. You couldn't imagine in your wildest dreams that the chocolate you buy in stores comes from those disgusting things.

There was a cacao plantation on the side of the road that I walked past every day after school when I was between 5 and 14yrs old. I'd always pick a few on the way home to break open a pod and suck on the beans. But if you accidentally bit into one, well /* insert face vomiting emoji */

After fermentation and roasting the seeds and removing the shell around the seeds it start to taste like chocolate. But even then it is still very bitter, and the texture is not great at all. It really needs to be finely ground to become palatable, otherwise it's a bit like a bitter chocolate flavored chalk. Extra cocoa butter is usually added for taste and melt in the mouth effect. Leaving extra raw defatted chocolate as a side effect, which is what is sold as cocoa cooking powder, to which you better add a lot of fat for taste.

The only part of the fruit you’d eat unprocessed is the pulp around the seeds. It’s pretty nice, but nothing extraordinary.

I don’t think anyone uses cacao seeds for anything except for processing.

> I bet that it tastes 1000 times better than the processed cacao.

That's like assuming pure hydrogen tastes better than the oxidized stuff in water.

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