tostaduria antigua: chocolateincontext pataxte Passover matzo(ha) Emily Stone (ha)

Chocolate in Context: The Great Guatemalan Pataxte ...

chocolateincontext.blogspot.com/.../great-guatemalan-pataxte-experimen...

Aug 23, 2008 - It tasted vaguely like Passover matzo, which is to say that it didn't taste like ... So you don't think pataxte has a future in confectionery after all?

http://tropicalfruitforum.com/index.php?topic=7295.10;wap2

val:
That's cool. Thanks for sharing.

KarenRei:
Just saw this article on Pataxte (T. bicolor) and found it very interesting:

http://www.indymedia.org.uk/en/2009/04/428980.html

Reports that if you do it right you can make an excellent "white" chocolate with it, and that the seeds can be used to make excellent "nut" milk that's more milk-like than almond milk.

Reportedly if you don't ferment the seeds properly, though, they taste like a whole lot of nothing, like matza. I think this is the other person that was mentioned in the first article:

http://chocolateincontext.blogspot.com/2008/08/great-guatemalan-pataxte-experiment.html

No comments on the flesh, unfortunately.

micah:
I've harvested some from my tree. They fall when ripe...the flavor differs..depending on if you get it the first or second or next days. First day being better. A whole new flavor to me. Maybe sweet jack fruity durian, but different...the texture is a new experience...the fruit pulp has a sticky poppy thing going on when chewed, I'd say the seed (non bitter cacao like) is more the winner..skewed on a stick roasted..like peanuts.

Finca La Isla:
The pulp of bicolor is more like cupuasu in texture and bulk than it is like cacao. The quality varies a lot as with cupuasu. Frequently pataxte pulp will have a very soapy taste but I have had good ones, from the same tree, that I wanted to eat all the pulp in a fruit which can be a lot. Perhaps it has to do with degree of ripeness when it falls.
In this area pataxte is native and has ethnobotanic uses.
Interestingly, the price for dried pataxte seeds in the Oaxaca market is four times that of cacao.
Peter

fruitlovers:
The fruit pulp tastes to me similar to chempadek, so Micah's description of jackfruit/durian is also pretty close. It has a strong taste, so not for the faint hearted. There is quite a bit of pulp, lots more than cacao, but less than cupuasu. I've heard there is lots of variation from tree to tree. In an earlier thread Har posted that it's his favorite theobroma, although he said he also tasted ones that were terrible. Mine don't have any soapy taste at all.
The seeds are indeed the most favored part for eating. Jim West brought me a bag of roasted seeds once on a visit and they were delish. They can also be used for making chocolate. There is a company in Antigua, Guatemala that makes chocolate bars from them. I've never thought of making nut milk from them, but that's also a good idea.
BTW, for you folks interested in history and archaelogy, this was a favorite fruit of the Mayans. They made pots and vessels that obviously represent them.

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chocolateincontext pataxte Passover matzo