Part 2/7:
Nick, the host of this insightful journey, is introduced to Oded, someone who has extensive knowledge of chocolate’s origins. They discover that cacao not only produces the beans used for chocolate but also a sweet pulp that can be consumed fresh. Tasting the pulp reveals flavors reminiscent of lychee and pineapple, which lead to another product known as cacao water, a refreshing alternative akin to coconut water but with a unique twist.