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.

Chocolate Maker from River-Sea Chocolates Dave Przybysz joined Good Morning Washington to talk about the bean-to-bar process. (7NEWS) ...

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

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 ...

Mucilage – the white, fleshy pulp that surrounds cacao beans inside the pod – is now being used in products such as cacao water, fine desserts, and even fragrances. (TechnicoFlor pic.