-Do you have to try everything? One day you're going to have an unpleasant experience.
-I don't know, I was there and I thought that might be tasty.
The two Honduran Indians were brewing beer and they did it as usual with the pulp of the fruit, which had to ferment to obtain the precious brew.
The fruit had its seeds, of course, which in turn also fermented. And the man who tastes everything had the idea of crushing them and tasting them: bitter, but with some interesting aromas. And from then on, if I add water to the crushed seeds, it becomes popular and is even served at weddings… Things escalated and from that day on the cocoa pulp, which is how the fruit was called, is no longer used for beer, but its seeds have even found their way into coulant, Nutella, chocolate with churros or Lindt.
Learn many details about cocoa in our experiences with indigenous Hondurans.