JAGUAR CACAO - Chocolate's Little Known Cousin (Theobroma bicolor) - Weird Fruit Explorer
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- Опубликовано: 27 июл 2024
- Use my code WEIRDEXPLORER to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link: www.magicspoon.com/weirdexplorer
Episode 639: Jaguar Cacao
Species: Theobroma bicolor
Location: San Jose, Costa Rica
Special thanks to Nat for sharing knowledge (and chocolate) with me, check out his site www.madrechocolate.com
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0:00-2:11 Introduction
2:11-3:44 Thanks Magic Spoon
3:44-8:35 FRUIT Review
8:35-11:02 SEED Review
11:02-13:02 JUICE Recipe and Review
13:02-21:31 Jaguar Chocolate 
Развлечения
More Chocolate related things:
Theobroma seed comparison (Ep 278): ruclips.net/video/v-kuaoWggHI/видео.html
How to eat the whole damn cacao, even the POD (ep 475): ruclips.net/video/p4Re1X9I7wM/видео.html
Cupuacu - Theobroma grandifolia (Ep 210): ruclips.net/video/4FcrUXoACfM/видео.html
Ruby Chocolate review (Ep 511): ruclips.net/video/r2TWLldgPFc/видео.html
Herania - Rare cacao relative (Ep 156) ruclips.net/video/mYC4s2SdgRc/видео.html
Cacao in Malaysia (Ep 9): ruclips.net/video/6ZbW9C9e-CM/видео.html
So happy for you to get a sponsor of this video... You deserve it.. You are so much passionate about fruits of the world, and sharing your discoveries 😊❤️👍..
Edit: thanks for sharing another very unique fruit.. Learned from you,a lot
"aliens" arent what many think. Check Astrophysicist Dr. Hugh Ross's speeches on them.
Is acid reflux the reason why humans walk while standing up?
Hopefully you can do some vegetables and pepper reviews while your over there as well
Have you ever heard of Yareta Fruit? It apparently is related to Carrot. I don't know if it is edible, but definitely looks interesting. It apparently grows in the mountains of Bolivia and Chili.
I feel like the Jaguar is what white chocolate should be. I'm a pastry chef and hate white chocolate. But a natural nutty flavor with a blonde color? I'd love to find a product like that
Well, find some unshelled, and try to figure out how to get the pulp/husk off easier. By the sound of it, that's the particular thing that's lacking.
White chocolate’s flavor alone is better than cocoa solids
It has a ton of flavor and its a super beautiful flavor and you should absolutely not be comparing it to regular chocolate, its a completely different thing
I have heard of blonde chocolate being a thing! However, it’d be cool as fuck to get some of these and make your own special chocolate.
Most white chocolate is over sweetened with way too much sugar, if it was more mild it would be great
The shell on that is incredibly eye-catching! Almost like a bunch of vines overtaking a lattice. This channel never ceases to amaze me with the kind of fruits you come across, cheers from the Midwest.
Yeah! these would make awesome boxes or cups
Big walnut
It's like a big nutmeg/mace
It looks like one of those foam NERF footballs
In Colombia they make snuff boxes out of the bicolor shell
One day, when you've tried every fruit ever to exist, i'm expecting a full annotated tier list of every fruit ever with respect to all possible aspects from flavour, visual appearance, scent, mouth feel to will it ketchup. I feel this is the true natural conclusion of the path you've following.
It's the tier list we're all patiently waiting for... 😂
Sadly no, There are 295,383 angiosperms known to produce fruit... even if he tried a new one a day it would take 800 years to try them all.
@@debodatta7398 sounds like he should hurry up then
@@debodatta7398 how much of these are edible?
@@thekrampuselbananoquevivee9947 60 to 90 thousand
I love that he has the chocolate bars just loose in a plastic bag like some sort of back alley candy dealer.
There a brand from Brazil, called "Mission Chocolate", they have a special bar made from cacao, bicolor and cupuaçu, it's amazing! Also, there's another brand called Kalapa, they have a chocolate with cassava that's very unique... I think Mission is available in USA, if you have the opportunity to try I highly recommend
Thank you for the recommendation.
¿hablas portugués?
@@SMCwasTaken si
Mission Chocolate does make excellent chocolate!!
I'm so impressed with your chocolate friend. His passion really comes across and he seems so nice! Maybe you and he could come up with a side project with all your fruits and seeds - "will it chocolate?"
I'm also hoping that the Weird Explorer would do a tour of the factory
Would love to have him come to our factory but it’s in Honolulu so we gotta get him to come to Hawai’i first which is on his list.
Interesting idea
Unfortunately completely out of stock on the bars :(
I am sure this RUclips video had a part to play!
Long way to ship from Hawaii to the UK, but I must try it!
Oh No! Almost everything is sold out! Will there be another batch? Next season? Next year?
I’m surprised you didn’t like cacao fruit. I wonder if the one you had was past it’s prime. I grow cacao in Hawaii and the pulp is so yummy and juicy when perfectly ripe it almost tastes like green apples. People sometimes make a mild alcohol beverage with it that is really nice
I love it, we call it Macambo in Peru, we toast the seeds and use it as a complement to make chocolate, crunchy or as mashed, it adds a creamy and toasty flavour. Also the whole toasted seeds are given to children in our rainforest cities as it is very nutritious. Thanks for sharing more about this delicious fruit!!!
Seeing the inside of this fruit, one can understand that cocoa and durian belong to the same family...
you just found out?
@@vincentdreemurr shut up
@@vincentdreemurr it's hard to find a connection between, raw chocolate, and a fruit with a skin made of literal death
@@vincentdreemurr , when did you find out? or where you born knowing it? lol
@@yourmincemeat5233 literally just look inside the fruit, the outside does not matter at all
You can really see how it's related to durians when you opened it up.
Yeah! same family. It looks a bit like baobab too
Chocolate is related to durians?!! Whaaaaat? Then why do durians smell like shit?
@@ferretyluv Nature is weird. Chocolate is also related to okra, marsh mallow, and cotton.
@@ferretyluvdurian has high sulfur.. it doesn't smell until it's too ripe.. like how eggs or milk smells when spoiled or left out oxidized.
These are surprisingly easy to grow from seed - and somewhat more tolerant than T.cacao is almost every parameter.
I had to get the seeds from Hawaii, in case anyone is wondering.
You could probably grow these as houseplants in south Florida.
This is going on my List then, along with Black Sapote. Sadly the drought restrictions in my water district got tighter this summer so...
@@Earthstar_Review Many times the restrictions don't extend to food plants.
What nursery did you go to? I might swing by :)
@@MjaySenoj fruitlovers ... only the T.cacao in stock at the moment ... sorry lol
@@erictart4225 oh I see, still thanks so much for the info 😊
Jackfruit seeds are also kinda slimy like the ones in the video. Back home we dry them out in the open and this turns the outer skin (?) as dry as paper and makes it much easier to remove. Try sun drying the seeds next time 😊
My favorite comment by far, "it's a cuddly alien egg"
But all in all, thanks to you and your videos I am finding so many awesome new fruits to try now that I have traveled, like my first mangosteen! Keep it up!
Jared, I like all your episodes, but this is one of your finest yet. Cheers!
Thanks Gary!
Hes had other vids that are documentary style and go way more in detail! I agree it's a really good episode but I think you've missed some cause this is more of an average episode in comparison to some of those documentary style ones! I've watched every episode for like 6 yrs! :) I love this channel and I bet you'd probably like alot of his other vids if you like this one alot! I really liked the Iceland trip and the cocodemare coconut relative vids! He has short series for some of the more in depth and historically significant fruits/nuts/veggies! Every one of his vids is very informative and high quality! :)
I think the double coconut video is one of the best.
@@GoldenBoy-et6of I’ve seen almost all the “Weird Fruit Explorer” and “Weird Explorer” videos. I’ve been a subscriber since the channel was quite young.
I love your philosophy on similar fruits being completely different species.
Like you have to treat this rare fruit in its own spotlight, and not some pass-off cocoa bean. Like you wouldn’t compare a lemon and orange.
Been using this rationale on my boyfriend haha (kind of a picky eater)
The inside of the fruit does look a bit like a durian/jackfruit hybrid, and its seeds look like jackfruits' seeds!
It's almost like a durian and morel mushroom had a baby
Other than the taste review, I also really love that you go on about the history and background and how it is cultivated [if it is] today of the fruit you are reviewing. It really interesting to know about varieties and species of fruits that are uncommon but related to ones that we regularly consume. Thank you - keep up the good work.
I find that super-important, I wouldn't care as much if it was *just* the taste/etc.. I like deeper understanding too. *nods*
Yooo I'm liking how much content we are getting from Costa Rica
Lots more a comin'
@@WeirdExplorer hype
Watching the fruit review. You call it "musky," but the way you describe it -"savory," "a little sourness," etc.- sounds like my description of wild game.
You've got a gamey theobroma, my friend.
What an unusual-looking and beautiful fruit! The outside looks similar to the outside of nutmeg, mace, in shape/patterning, very cool!
The flavor sounds very intriguing too. 🤔😋
"Hm, it tastes like peanuts and chocolate" ... "No, like halva" WOULD YOU STOP COMPARING IT TO MY FAVORITE THINGS WHEN I DON'T HAVE IT IN FRONT OF ME THANK YOU HAVE A NICE DAY
I have T. bicolor 'chocolate' in my kitchen that I made late last year bean to bar. At a tasting I put on surprisingly, many people actually liked it more than my single origin dark chocolates.
It's not really that similar in taste - it's more like a nutty flavor than chocolate
This was so cool. I adore those little filipino chocolate peanut bars, think I'd love jaguar bean chocolate too.
Its velvety as cupuaçu (Theobroma grandiflorum) the interior pulp really looks like cupuaçu. It really looks like a mixture of cocoa tree and cupuaçu tree
Those fruit pods are absolutely beautiful and super trippy looking.
This channel makes me hungry and has got me back into fruit. Now you are gonna get me buying $50 bars of chocolate?! 😂 Seriously, those bars sound amazing.
I reeeeeaaaaaally wanted to buy one of those chocolate bars, but I can’t swing even the -$20 right now. Halvah is my favorite and chocolate is second in line so it’s the perfect match for me, my mouth is literally watering, lol 😆
I've learned of so many weird random fruits from your channel, and tons of them I never even knew existed
I very much appreciate that you used oat milk it the Magic Spoon; ever since learning about that company I was hoping someone would combine the 2 and do some Jerry Seinfeld-esque "the cereal is made out of milk and the milk is made out of cereal!!!"
I wanted to thank you because we just recently started carrying Jack Fruit at my Produce department job and your video on Jack Fruit helped me be informed about it.
Awesome that you seek out that knowledge. Your employer should take that as a very good sign and value you for that.
@@kathysahagian7478 my employer says that they do BUT.
Regarding Nat saying it wouldn’t be commercially viable due to the processing issues (getting the pulp off the seeds)... If he’s not squeamish, he might consider getting the pulp off with a feeder roach bin or blatticomposting setup. Those suckers eat through fruit pulp much faster than composting worms ever could. Black Soldier Flies (also used in an alternative composting technique) might also work, but I haven’t tried them myself. Feeder insects in general might work, but I think the first two I mentioned are the best bet. It would almost certainly be efficient enough to take care of this processing issue, and maybe turn it into a commercially viable crop.
Good idea though that does reach sausage levels of not wanting to know how its made
That is absolutely fascinating! I was wondering, have you ever taken a look at the process of taking what they call St. John's Bread and making "chocolate" out of it? I think it's also called carob or something like that. Man you are amazing coming up with new stuff for me to learn about fruit and even some about the cultures of the world and what they did with the natural resources around them. I can't tell you how many rabbit holes I've gone down seeking out more information on some of the stuff you've shared with us, and it's a constant source of entertainment and inspiration. I very much appreciate you!
Doing the same with locust (I think honey locust?) would be interesting as well.
We have carob chips and such here in California, USA. They're much like chocolate chips, only they taste totally different, very fruity and kind of floral (? Sorry, not a sommelier of anything, lol). Is that the kind of thing you're talking about?
I just found out about you a week ago and I'm hooked! Halfway through the back catalog. Really wonderful content and presentation! Picked up my first jackfruit yesterday ,so tasty😋
I never know there was another chocolate. I learn something every time I watch you.
He covers another Chocolate relative in a other video.
FYI, "halwa" is one of the most overloaded culinary terms in existence -- while it can refer to the sesame-based product you mentioned, it can also be made from a huge variety of different oily seeds (e.g. the most popular version in Romania, where I'm from, is sunflower-based), and in South Asia - where I believe the term and dish originated - it can even refer to a concoction primarily composed of mashed carrots or flour, with no oily seeds at all
Thats sounds great. I'd love to try them all and make a hemp seed one too, or pistachio....amg I'm drooling and I've never even tried it.
@@jeil5676 Omg a mainly pistachio halvah sounds absolutely amazing!
Yep. I love me some carrot "halwah"!
True. He made it clear he was talking about one commonly associated with Jewish people, but there are a huge variety. It’s not surprising, though. The word means “sweet”.
4:33 Jared lookin' like Gollum caressing the One Ring.
EDIT: Get you someone who looks at you like Jared looks at _T. bicolor._
You need a Guinness world record for trying the most diverse amount of fruits in a lifetime👌
He does actually have a couple unrelated to fruit
@@kyrab7914 I think I remember hearing about that? I forgot what for though
@@Diseaseisreversible his regular work. He has a couple related to putting his body through a tennis racquet
@@kyrab7914 that right! I always forget he's a contortionist lol
@@Diseaseisreversible it doesn't really come up all that much. Part of the awesome tho
I think there are even a handful different _genuses_ closely related to Cacao that also behave similarly. Its honestly surprising that the relatives of such a ubiquitous and well loved species remain so obscure. I mean, just think about the vast unexplored variety of chocolate (or I guess, "chocolate" since it won't be T. cacao) you could make from all of those. Not to mention the much greater genetic diversity to prevent agricultural pests and diseases. I wonder if you could also hybridize the various Theobroma...
Do any of those species grow in temperate climates, or are they exclusively tropical?
@@ALWhite-ub1ye No, they're all very, very tropical unfortunately. They seem like the type of thing that would do quite well indoors or in a greenhouse however, being short shade tolerant trees (for the most part, I wouldn't try a cupuacu lol).
@@StuffandThings_ at 16'-49' tall, one end of the spectrum would fit in a greenhouse. The other would be beyond my capabilities.
I've mostly been focusing on citrus for height reasons. I'm just barely going to have enough clearance for a banana.
I guess there aren't any dwarf theobromas.
@@ALWhite-ub1ye Well, I'd imagine some of the smaller T. cacao cultivars would be small enough that they could even be managed as a "dwarf." They're not particularly vigorous trees as far as I'm aware. But at some point it just gets a bit ridiculous and you have to accept that moving to a different climate is in order lol.
@@StuffandThings_ I just ordered t. bicolor seeds. I'll see how they do in a greenhouse in West Virginia.
I've long aspired to be the largest citrus grower in West Virginia. I guess I'm branching out into theobroma.
I just wanted to say thank you for your channel! You inspired me a few years ago to try my own exotic fruit journey ! I can't believe the different flavors ! My taste buds are so happy
This is seriously one of my favorite channels. Your video quality and output is insane, I would've never have known any of these special fruits if not for your efforts. Thank you
You are so good at describing tastes. 👌🏻
The pulp looks like durian.
When I saw the chocolate bar, I was immediately reminded of "Choc Nut." And then you said that it's like Choc Nut. 😅
No comments on Steve-O starting a chocolate making business? :P All joking aside, I love the passion you and your friend have for your respective interests.
Lol😂
Great episode, a lot of new information about this chocolate cousin. Thank you!
Just had an interesting thought related to the video title, geneology, and taxonomy: wouldn't it be more accurate to describe different species in the same genus as siblings instead of cousins? Cousin should be applied to relations that share the next tier up, Family (how apropos).
Keep in mind that there are also subspecies, like the variety of different dogs on the planet.
the only RUclips adds i dont fast forward through
My goal is to have people come for the ads and stay for the content. 😁
@@WeirdExplorer 🤣
Nice to have a chocolate-making friend like Nat!! Not only does he know all the mesoamerican background but he is also a fantastic chocolate maker!
I think your channel has been my longest following on youtube, every year i come check up on you and your videos
It's nice to be able to notice the tamarillo pile and realize they are called "tree tomatoes" over there 🙂
absolutely love the jazz funk during the blending
I like that you don't just phone in your endorsements and have a little fun with them.
Excellent. Many thanks!
Thanks Jon!
Have you tried Blackhaw viburnum berries yet? They’re a species native to North America that are edible
I always look forward to your videos and the best part is that you never disappoint!
Wow! One of your best reviews ever!! I learnt so much. Thanks!!
I never thought I'd say this to a RUclipsr. Please never stop doing your promo ads. I look forward to YOURS every time.
Awesome that you found another theobroma!
You also got hold of a theobroma grandiflorum in your video where you referred to cupuacu. Are those the only edible theobroma?
There's more in the genus but they are even harder to find and aren't used as much, there are also Herania fruits that are in a different genus. I had one of those in the past
There's around a dozen but most of them are only used by locals.
As chocolate gets harder to find, I'm betting some of the others might make their way into broader markets.
What a well-crafted episode! One of the best yet!
your channel is a precious gem
That cereal you're advertising tastes like cardboard and has a dense, rough and chewy texture. Absolutely abhorrent stuff. My friend bought three boxes and gave me them as she hated them!
Loved the video however, always enjoy your content.
I automatically assume every ad i see on youtube is over-marketed junk. Magic spoon, hello fresh, kamikoto knives, those shitty earbuds that i cant remember the name of, etc. Like kamikoto for example: It's made out of the cheapest steel you can make knives out of. You could get equivalent knives at Walmart for $10, but theyre trying to sell it to you on youtube for $300. MVMT watches from a couple years ago were another good example. You could get literally identical watches on Alibaba for a few bucks, but they stuck the word "Japanese" in the marketing wank and tried to sell them for $200 on youtube
@@tippyc2 if its sold through random internet influencers its cuz the product isnt good enough to sell any other way
@@tippyc2 Raycon earbuds actually aren’t that bad for the price. I have a pair of their noise canceling ones that I use to study
@@xEclipse56x they stink compared to way better headphones for the same price
@@JAL_EDM That’s not really a fair comparison. People get ear buds for their small form factor. I’d be impressed if they perform as well as *ANY* similarly priced headphone
You said you've wanted to try this one for a while, but hadn't been able to find it. I think it would be interesting to see a top 10 type list of fruits you want to try, but haven't been able to find. It might even help you find a way to obtain one or two of them in some cases.
Great vid! Love when you get to geek out durring these deeper dive eps.
Very interesting video and Nat is doing great work by using original chocolate recipes.
Just ordered a bunch of chocolate from Madre Chocs. The stuff costs a bomb, but they do ship to Australia! I shall blame you when my husband asks about it. 😁
Enjoy!
I live in Australia too. Can you give a report here when you try it?
@@keegsmarshall6610 Sure. It’s been shipped, so shouldn’t be too long.
How was it? Which was your favourite?
@@AlM22 it’s kind of hard to say. The different ones were quite different, one was rather bitter but the others weren’t, and I can’t remember which. It was outrageously expensive though, that’s for sure. I’m sorry to be so bad at reviewing. It wasn’t revolutionary in any way taste-wise, maybe I expected too much. It was good chocolate but not astonishing.
Sometimes when I buy fruit I can't tell if it's ripe, until I bite into the pulp and know from prior experience that it doesn't taste right. This is particularly true for fruit I don't often get. Are you always confident you're eating fruit with the right level of ripeness for the best flavor? What kind of process do you follow for seeking out the ideal ripeness in different fruits?
Fantastic episode. Can't wait to try some of this Madre Chocolate.
Yet another masterfully presented info filled video, thanks for exploring for us!
I am not exaggerating when I say this, your's is my favorite channel on RUclips.
And I watch a hundreds of different topics, spots, cars, technology, botany, nature, cooking, gaming, construction, astronomy, biology and many more.
There is something about fruit that has always captured my attention. Growing up in South Africa we had access to many fruits which most people would never know of.
This channel is done so well, with such a vast wealth of knowledge that would take years and cost thousands to do myself.
Over the years I have come to trust your opinions and descriptions so much that it makes me truly understand what the fruit is like, at least as much as is possible.
Thank you so much for all the content you have put out, my girlfriend and I both love this channel very much.
I hope you never run out of fruit to try! :D
The ashes of the inner bark makes a great activator/ additive to yopo.
i watch you over the years, its so cool you improve and grow. Ty for sharing vids.
So cool you find this one!! Sure it was in your top bucket list
It is a few decades since I tried rosita de cacao, _Quararibea funebris._ As I remember, it smelled like fenugreek to me.
I’m sending some Rosita to Jared so he can review that next.
I so hope Madre Chocolate ships to UK 🙏🤞🏽
We do!
Great video! I love the information on Madre Chocolate too. I listened to Nat on the Wild Fed podcast not too long ago, the Kavacast episode, and he is full of fascinating information.
You are great at describing flavors.
How... How can you call a product cereal if it has no grains in it??
Bless you for sacrificing your eye to the craft. 🙏🏻✨
Wow! Another amazing one!
Thank you!
Cheers Jeff
Thank you! Cheers!
Nice too see another great episode.
Nice informative as usual. Great video. Don't be upset, but, I looked up the ingredients to the Magic Spoon cereal. The problem is not that all the cereals are the same basic ingredients but they change the flavor. The problem is, all of their cereal have stevia and I can't stand stevia. I know that stevia comes from plants and is natural, but, stevia still tastes like artificial sweetener and I don't like that artificial flavor. Sorry. But, good video! 😎
Can’t wait to try the jaguar bar. Sounds like a variation on Reese’s peanut butter cup
Me neither, sadly it was all sold out at the moment. 🥺
Bro I'm so happy Weird Explorer blew up that's so fuckin awesome haha 😄 been loving his vids for years
Despite you having nothing to do with biology or the culinary world I have to admit that I truly enjoy your videos built around such a simple yet poorly presented and unexplored youtube topic, "exotic fruits".
Does it have the caffeine/theobromine kick cacao has?
It hasn’t been tested as extensively as cacao but since it isnt bitter, it probably contains little to no caffeine or theobromine.
Jaguar cacao tastes like durian to me. The nectar of regular cacao is far sweeter and floral.
I enjoy all your shows, thanks.
Great timing, i just got done writing my review of Theobroma Cacao and making chocolate with it. Now i feel obligated to locate this one
If that does form a chocolate like solid that tastes good, it could be a good substitute for cacao one day. Watching to find out.
After watching, not realistically viable as a replacement, but definitely something to try.
We call it “mahambo” here (San Martin jungle in Peru). People poke the seeds through sticks and roast them on the fire 🔥 (like roasting a stack of marshmallows, without the melting) then eat with salt.
As a chocolate, it is kind of bland. Like old chocolate left in the open.
Thank you for really describing the flavour and texture properly!
Good on ya Destin, supporting our boy Jared here!
I'm sorry but grain free cereal just weirds me out
It’s just plain unnatural. lol
Man this is exciting! WOW! I had no idea about this plant. I am so excited!!!!!
10:09 it's been a while since I've commented, Jared, but I love to see you still uploading, your content is still extremely interesting..
Thanks for continuing to upload
Honestly after years you still have to be one of the most unique RUclipsrs ever. Thank you for always keeping me educated
Ahhh a nice refreshing video. I love you!!!
Well, that was pretty darn interesting. Thank you for such an amazing video 📹 ❤️
Excellent episode!
I don't even find food interesting.. but I am fascinated by your videos!