Chocolate is made from the seeds of the cacao fruit which grows in squash like pods that form directly on the trunk and older growth of the Theobroma cacao tree. Chocolate is made by fermenting, sun drying, and roasting the little beans that form inside the pod. However, a sweet, white, and sticky flesh grows around the beans that can be eaten fresh out of the pod. This substance is the fruit pulp and is very pleasant to eat, with a tangy but sweet taste with a slight floral flavor, much less acidic than citrus. If you have never tasted cacao fruit directly out of the pod, now is your chance. Join Bill Fredericks as he cuts open cacao pods and shares the succulent fruit that lies within.
Bill Fredericks, Chocolate Man, has been educating and consulting on all things chocolate for three decades. Few chocolatiers in the Pacific Northwest have not benefited at some point from his expertise. His shop, Chocolate Man, opened in 2012 in Lake Forest Park, where Bill teaches... Read More →
