Cacao: A Fruit Beyond the Bar

When you think of cacao, what comes to mind? A chocolate bar, maybe a steaming cup of hot cocoa? But there’s far more to this fruit than meets the eye. Cacao is a world in itself—layered, complex, and deeply rooted in tradition. From the husk to the pulp to the seeds, every part offers something valuable.

This piece is inspired by a conversation with Jessy Thankachan, the first lady and founding member of Chempotty Estate, where cacao is not just a crop but a craft. As trailblazers in India, they are proving that cacao is more than just a means to chocolate—it’s a fruit with flavors and uses waiting to be explored.

Cacao vs. Cocoa

Most of us are familiar with the term "cocoa," but not "cacao." The distinction is simple: cacao is the fruit of the Theobroma cacao tree, and cacao beans are the seeds inside this fruit, which are processed into chocolate and cocoa powder. Now that we’ve settled that, let’s unravel the magic of cacao.

A Journey Through Time

Cacao’s story begins eons ago in Mesoamerica, where historians claim that Olmec pots and vessels contain traces of theobromine, a compound found in cacao. The Olmecs didn’t have written history, but cacao is said to have been passed on to the Mayans, who consumed it as an everyday commodity. The cacao tree can be traced back to the lush Amazonian rainforest. In the wild, the Theobroma cacao tree thrives under the protective embrace of the forest canopy. Today, cacao has found new homes in regions that mimic these ideal conditions—from West Africa to tropical parts of Asia. In India, regions like Kerala, Karnataka, Andhra Pradesh, and Tamil Nadu have embraced cacao cultivation, leveraging the warm, humid climates essential for the trees to flourish.

Cacao: The Fruit, Not Just the Seed

Cacao isn’t just a chocolate ingredient—it’s a fruit. The cacao pod, ranging from yellow to red to purple when ripe, is like nature’s candy. Inside, it holds not only cacao seeds (or beans) but also a wealth of untapped potential—including the pulp and the husk.

Cacao Husk

Most people overlook the cacao husk, assuming it’s just waste material. In reality, it has several valuable uses. Cacao husk tea is one such discovery—a flavorful and antioxidant-rich beverage brewed from the outer shell of the cacao seed. With a mild, earthy taste, this tea transforms what would be discarded into a sustainable delight. It’s a perfect example of how every part of the cacao fruit has something to offer.

Cacao Pulp

The real hidden gem of cacao is its pulp. The pulp surrounds the seeds and is often discarded in chocolate-making, but it’s actually delicious. With a tangy, fruity flavor reminiscent of lychee and mango, this pulp offers a delightful tropical zing. If you’ve never tasted it, consider this an invitation to expand your cacao horizons.

Beyond its taste, cacao pulp can be fermented into cacao vinegar, a sustainable innovation with sharp, fruity acidity. It’s perfect for gourmet sauces, dressings, and marinades, proving that cacao pulp is just as versatile as the beans themselves.

Cacao Seeds/Beans

The seeds of the cacao fruit, commonly known as cacao beans, are the foundation of all chocolate products. Cacao seeds are scooped out of cacao pods, then fermented, dried, roasted, and ground, leaving behind cacao nibs. These nibs are then ground into a thick, dark paste known as chocolate liquor or cocoa mass. This pure, unsweetened form of chocolate contains both cocoa solids and cocoa butter.

From Bean to Bliss: Chocolate, Cocoa Powder, Cocoa Butter, and Cacao Mead

• Chocolate: To make chocolate, the cocoa mass is mixed with sugar, milk (for milk chocolate), and other ingredients before being refined, conched, and tempered into bars.

• Cocoa Powder: When the chocolate liquor is pressed under high pressure, it separates into cocoa butter and dry cocoa solids. The cocoa solids are then ground into cocoa powder, which is used in baking, beverages, and desserts.

• Cocoa Butter: The extracted fat from the cacao bean is cocoa butter, a creamy, pale-yellow fat used in chocolate production, cosmetics, and skincare products due to its smooth texture and moisturizing properties. Being vegan, it also finds its way into a range of vegan desserts.

• Cacao Mead: One of cacao’s most unexpected uses is in mead. This ancient fermented beverage combines honey, water, and cacao beans or nibs, creating a drink with the complexity of wine and the indulgent notes of cacao. If you love unique, artisanal beverages, cacao mead is worth exploring.

  
  

The Influence of Terrain on Flavor

Much like wine, the flavor profile of cacao is deeply influenced by its terroir. Soil composition, altitude, and microclimates all shape the taste of the beans. A cacao tree grown in volcanic soil may produce beans with earthy undertones, while those from a more temperate climate may have brighter, fruit-forward notes. This intricate interplay between nature and nurture ensures that every chocolate bar—or any cacao-derived product—carries a trace of its origin.

Chempotty Estate: Unlocking Cacao’s Full Potential

At Chempotty Estate, nothing goes to waste. From harnessing the husk for teas to innovating with cacao vinegar and pulp-based products, they are redefining what it means to work with this extraordinary fruit. Their approach honors tradition while boldly stepping into innovation, proving that cacao is far more than chocolate—it’s an experience.

To truly understand cacao, we must go beyond the bar. Every part of this fruit carries history, culture, and untapped potential, much like the intricate flavors found in fine wine. Cacao deserves to be seen in all its richness.

Want to learn more about Chempotty Estate and explore their full range of cacao products? Visit Chempotty Estate to discover the magic for yourself.

Copyright © Flora Macaulay Conversations on Food 2025