The Theobroma bicolor is a type of cocoa of which mainly the flesh is eaten. In contrast to the other species, the flesh is thick around the kernel. The taste is soft and sweet. The seeds can also be eaten or dried and processed into cocoa. The quality of the cocoa is somewhat less than that of its counterparts. The tree can reach a high from 3 till 8 meters.
The whole fruit is fresh and contains about 35-40 seeds! Sharing is Caring, so we offer also the whole Theobroma Bicolor Pot!
Background information about the Theobroma Bicolor
Theobroma Bicolor is the official name of this beautiful cacao variety but it also has some other nice local names! The Theobroma Bicolor is also known as:
- Jaguar Cocoa
- Pataxte (pronounciation: pa-tash-tee)
This tropical fruit is mainly found in Central America and South America. It’s also found in the Amazon rainforest in Brazil, Surinam, Colombia, Ecuador and Peru.
Theobroma Bicolor is the only species in the Rhytidocarpus section of Theobroma. Its seeds can be eaten when fried or roasted. Some cultures add the seeds in soups or you can make chocolate from it, just like the “normal” Theobroma cacao, but with some adjustments.
The pulp as stated above is very nice to eat, much more “fleshy” then the Cacao variety with a fresh unique taste.
Harvesting Theobroma Bicolor
Normally the harvesting of the Bicolor is simply picking up the fallen fruits from the ground. We don’t do this though. We pick the fruits while they are still attached to the tree because we want to send them as fresh as possible. We do wait until the last last moment because the seeds are also only at their best when the fruit is almost falling down from the tree. This is one of our secrets to serve you as the best and most fresh seeds as possible for optimal germination of your Bicolor tree! 🙂
Offcourse we are also collecting the Bicolor fruits and Bicolor seeds from fallen pots, but only when they felt down the very same day we pick them up. We check our trees 1-2 times per day, a very intensive workout but it’s worth it for you all! 🙂
Fun facts: differences between Bicolor and Cacao seeds
We’ve collecte some differences between the seeds comparing the “normal commercial Theobroma cacao” and the Theobroma Bicolor or “Jaguar Cacao”:
- The Bicolor contains less fat
- The Bicolor contains more protein
- The bicolor contains more fiber
- When making chocolate with the Bicolor you can roast the seeds higher because of the lower fat density
- When making chocolate you need to add more butter because of the higher fiber density
- When making chocolate: the color of the Bicolor does not change while roasting
Notification about our Bicolor stock
We have a new Bicolor option: Buy Bicolor Pulp / Flesh with the seeds in it, only! But why do we offer this? Please read below:
***** Due to new regulations, New import/export laws for whole fruits from our fruit farm, we cannot always deliver Bicolor fruits.The good news is that we have a new solution because WE CAN deliver the complete pulp of the Bicolor!
***** Besides this, the Bicolor is also a very fragile fruit to ship. It is not always possible to see from the outside of the fruit whether the inside is still good. We have also had reactions in the past that the fruit was no longer 100% perfect on the inside. If you receive only the Pulp / Fruit Flesh, you know you are getting only 100% good seed quality and fresh flesh 🙂
We want to test whether there is enthusiasm for selling the Pulp/Flesh of a Bicolor.
So only the Flesh / Pulp + the Seeds within!
The advantage is that you see what you are buying. The pulp will last longer in the vacuumed packaging and the seeds will not become mouldy.
Check it out! Choose the option right now as we just received fresh pulp!