Cacao fruit might be the source of cocoa beans but it can be used for more than dessert-y type foods. From pasta infusions to dying shoes, here's the score.

Chocolate is delicious and chocolate comes from cacao beans, so cacao beans should also be delicious, right? Well, you may want to reconsider eating them raw.

Cacao beans after being fermented, roasted, and shelled. “It's this really delicate balance of applying heat and the right amount of heat, and you're trying to promote bacterial and fungal growth, but ...

The seeds in a ripe cacao pod are in a moist, sweet mucilaginous membrane that needs to be fermented off before the beans are dried and roasted as nibs. (Diana Duff/ Special to West Hawaii Today) 2/3 ...

Eladio Pop greets me for a tour of his 30-acre acre farm with a football-size cacao pod strapped to his back and a braided reed across his forehead. “Welcome to my paradise,” he says, as we ...

Chocolate hearts have long been a staple of Valentine's Day, and while the best part of the delectable may be its heart-warming taste, many steps and technologies are involved in bringing that ...

Yes there's nothing as quick and satisfying as Blink-it-ing your favourite bar of chocolate and gorging on it solo. But in ...

Geography graduate student Madeline Weeks picks through a cacao pod's "baba," or pulp, to find a bean. Baba is an integral part of imbuing flavor into the beans as the pod ferments. (Greg Urquiaga/UC ...