Hi
I’ve heard that there are substances similar to chocolate made from theobroma cacao’s close relatives, like theobroma pentagona, theobroma leiocarpa, theobroma bicolor, theobroma grandiflorum, theobroma speciosum… I’ve found the following on the Domori site but would like to know more:

“The Theobroma bicolor is a species similar to the cacao tree, and is grown from southern Mexico to Bolivia and Brazil. Its beans are called pataxte; they are used to make a special drink, and can also produce a chocolate surrogate.
The Theobroma grandiflorum, also known as cupuacu in Brazil, is used to make a drink obtained from the pulp surrounding the beans.
Today in Amazonia the Arawete and Asurini native Americans grow the Theobroma speciosum; they can produce a chocolate surrogate from it, but more frequently they eat its pulp.”
-domori website (www.domori.com)

Oh no! My Agustus!

I stumbled onto this page. It may be interesting to you. I would like to know what variety of beans different companies use. It would be interesting to know.

[url]http://www.mrkland.com/fun/xocoatl/variety.htm[/url]

Well, Theobroma is the genus and cocao is the species. Cacao is simply one of many species of plant that fall under the Theobroma genus. As you pointed out, these other plants are used for a variety of other purposes ranging from straight eating to preparation into a froth; cacao is what we recognize and love as chocolate.

Because Forasteros are more resistent to disease and produce a higher yield, they are cheaper to grow. Economically speaking, these beans are the best choice for most brands if sales rely solely on quantity and not quality. Forasteros have a natural bitter flavor that must be removed by roasting longer. As a result, much of the flavor is in turn removed, and the flavor of the chocolate ends up flat but more robust (than a Criollos or Trinitarios). That’s why most chocolates are a blend of beans: Forasteros to add bulk and Criollos or Trinitarios to add flavor.

Do you mean that Trinitario is a hybrid of Forastero and Criollo? If you do, then you’re correct. Trinitario was created on Trinidad when attempts were made to create a bean with the disease resistence of the Forastero and the flavor of the Criollo. Each of these three types of cocao have different varieties. For example, Criollo chocolate can be Ocumare, Porcelana, Caranero Superior, etc.

Hi
Pete, what I meant was that the species cacao may be a hybrid of pentagona and leiocarpa. This is speculated on the domori site. If this is true, then their genetic structures must be very similar. Might a chocolate-like substance be produced from their beans?
kyle

Oh no! My Agustus!