CACAO FRUIT : How to use EVERY Part of it (POD, Seeds, Shell and Fruit) - Weird Fruit Explorer

Reviewing every part of a cacao fruit. Yes even the pod.
+ WHERE TO BUY IT
-Cacao Fruit available at: miamifruit.org/products/cacao...
Use promo code Weirdexplorer to get 5% off your order
-Chocolate TEA available at: amzn.to/3gSrGDu
-Raw cacao beans available at: amzn.to/307aPHc
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Also Check out:
-Original Cacao episode : • Cacao Fruit Review - W...
-Cupuacu Review (cacao relative): • Cupuacu Review - Weird...
-Cacao Seed Comparison: • Raw Chocolate Seed Com...
-Chocolate Coffee Substitute: • Crio Bru: Cocoa Bean C...
Article that inspired this video:
www.dandelionchocolate.com/201...
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+ MUSIC:
"Prelude in C""newssting""Nonstop" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b...

[@WeirdExplorer]

Also Check out: -Original Cacao episode : kzbin.info/www/bejne/bIvFiGx5bspgea8 -Cupuacu Review (cacao relative): kzbin.info/www/bejne/anfGo4iOpKZ2nK8 -Cacao Seed Comparison: kzbin.info/www/bejne/rF7OppSljMyafqs -Chocolate Coffee Substitute: kzbin.info/www/bejne/mZeQoJl4Ys6JgLc

[@Jsarson1976]

Really interesting 🧐

[@nathanfarren685]

can you make ketchup out of the pods

[@tiki_trash]

When you use a knife or blade of any kind you make me cringe almost as much as my mom does, just sayin'. I'll bet that cleaver is really dull, that's even more dangerous.

[@founder8240]

I tried the fruit while I was in peru you explained the flavour exactly how I tasted it

[@edgywagy145]

Peruvians ( Andean cultures) eat guinea pigs ..go figure following their eating trends

[@katethechemist]

The pods can be used as mulch. The town of Hershey in Pennsylvania does this and the whole town smells like chocolate.

[@WeirdExplorer]

I've been there and the town does smell like chocolate! I don't think its because of the pods though, those things smell like melon rinds.

[@dragos240alt]

I mean there is/was a chocolate factory there. It's probably that.

[@tissuepaper9962]

@@dragos240alt It's highly likely that Hershey, PA does a similar thing to Disney World with manufactured scents being released into the air (I swear this isn't like a conspiracy theory, they really do that at Disney World). I've been there and it didn't smell like chocolate but it was the middle of the off-season for tourism both times I went.

[@carlostorres7067]

@@tissuepaper9962 OMG, pretty cool fact

[@hempwick8203]

@Classic Max maybe fungus is releasing chemicals that enzymatically breaks down phyto stuff into aromatic molecules, and food(for the mushies).

[@sossma]

The cacao had an insect-like appearance to it when you first opened it up, like you were opening up a giant bug carapace.

[@simonbecker748]

I thought that too....

[@nytrodioxide]

I can't unsee it

[@TR.Pixels]

Fallout Cazador Tail

[@ericpmoss]

I know, it's like eating a face-hugger from Alien.

[@Kobrag90]

Huh, a side channel where he eats bug meals from around the world.

[@TheWeirdestOfBugs]

Your eating the flesh around the seed reminded me, in a way, of the ice cream bean.

[@hempwick8203]

I remember that... or was that the ice cream banana?

[@PrestonBozeman]

@@hempwick8203 he ate both I think

[@garmancathotmailcom]

"Let me show you what it tastes like." Good luck with that, sir.

[@stored6380]

😂😂😂 this killed me for unknown reasons

[@tv-obscure306]

@@stored6380 🔫pew

[@marieelisa1]

I do get the idea with his explanations

[@tv-obscure306]

@@marieelisa1 🔫🦊🤘

[@_Solaris]

Exactly my thought... Hey, let me show you so you can see what sex feels like 😄

[@Jovandaluz]

You should try cacau nectar. They make it by putting all the pulp in a bag, poking holes in it, and then hanging it up so the nectar drops into a container underneath the bag. It's HEAVENLY!

[@sooobyrooo5763]

That slimy consistency is very attractive to a baker who is interested in alternative flour ingredients. If that cacao pod was freeze dried and powdered, I wonder if it would be a nutritious alternative to certain thickening agents used to make gluten-free bread. I wonder if it would hold bubbles better than some other flour alternatives.

[@sadophyte831]

I would love to see someone try this

[@sooobyrooo5763]

@@sadophyte831 oh I am such a mad scientist Baker I used to be able to get all kinds of gluten-free bread to work out and I've won contests in gluten free baking. I would so love to try this. Come to think of it I believe this might be ideal because if it's neutral flavor it would be ideal for a gluten-free chocolate cake recipe that had some substance to it. I'd like to try it for gluten free bread but I think I would not be able to resist baking a chocolate cake with cacao pod powder.

[@bunyu6237]

@@sooobyrooo5763 hi, if you are interested in making it, it will be great to make a youtube videos out of it, I would love to see that!

[@sooobyrooo5763]

@@bunyu6237 right on I'll keep that in mind once I get a film kitchen set up :-) thank you for the idea that sounds fun.

[@openingchocolate]

blue stripes cacao in NYC makes products with cacao shell flour.

[@gogucedar9354]

damn this man really said give the peel to your kids as a toy lmao

[@justwinks1553]

Kids love boxes and laundry baskets. So yeah. Give them the pod

[@altimablossom]

My favorite part and lmao when he said that. I used to play with banana and cashew leaves so this suggestion isn’t too far off tho.

[@NicoZombie23]

@@altimablossom yeah but like dont like actually give them to use it as a toy like if they find it and start playing it ok but what happens if they eat them or get it dirty then eat it, just give them a real toy and use the shreds as compost lol

[@idorenyinjohnson6796]

😂😂😂😂

[@Lightwish01]

I don’t know when or how I became so interested in watching this channel...I am not a hardcore fruit guy by any means; however, I do find all of this guys fruit information really interesting!

[@CondemnedGuy]

I was so worried for your fingers on that cutting part :D

[@aleramone23]

I moved to Brazil 2 years ago and last summer i was fascinated about being able to buy cacao pods. i bought 4 big ones (the four for about 1 usd, i couldnt believe) and i dried the seeds. sadly i roast them too much because of my oven. the resulting chocolate was beautiful at sight but it just tasted like coffee, no matter the amount of extra sugar i added to try to save it. too strong to be edible. i was heartbroken. A tip to every people that try to make chocolate from cacao seeds. be very careful about the roasting. take them out when light brown because they burn easily.

[@Marysart]

I think the cacao seeds need to be fermented also, that might have played a part too.

[@comeannoyme]

obviously... the pod needs to be ketchuped

[@sandrastreifel6452]

Most fruits do!

[@sleepyoldtiger372]

Because of you, I now eat the honeydew melon and cantaloupe seeds toasted with olive oil and a sprinkle of salt. Makes for a great snack - just like you said in your video about melon seeds.

[@spicefreak4726]

As someone who's tried mangosteen peel in the past, next episode is going to be a lot of suffering.

[@WeirdExplorer]

oh yeah it will be

[@XWatso]

I'm giving the peels as a toy to my kids for Christmas for sure! XD

[@javierleonardoborbonguevar9912]

Hey kids, I have some cacao shreds, play with them! Hahahaha, nice video.

[@ChimpChumpable]

That tea sounds very interesting, had no idea you could do all this with the cacao pod. Great episode!

[@Broockle]

is it Tea tho if there's no Tea in it? Heavy Question, I'm sorry.

[@ChimpChumpable]

@@Broockle I think it might technically be a tisane, tea is technically made from tea leaves like you mentioned.

[@CheeseDud]

I've wondered before why a vegetarian would need a meat cleaver. Now I understand.

[@henrydickerson9776]

There have been vegetarian serial killers.

[@henrydickerson9776]

Vegetarianism isn't bad. Vegans, otoh...

[@Call-me-Al]

@@henrydickerson9776 there are plenty of nice non-militant vegans. They don't insult and obsess about other people, they just don't feel comfortable doing it themselves. The loud minority ruins it for everyone, as in most cases (like the disgusting Christian fundamentalist) and so on.

[@henrydickerson9776]

In my experience, even the non-militant vegans are a bit smug about it. Moby comes to mind.

[@sivartb7273]

"He only comes out at night, the lean and hungry type.Nothing is new. I've seen him here before, watching and waiting."

[@GigsVT]

this reminds me of the time I ate a bunch of shiitake stems and got a bad intestinal blockage. Be careful eating too much fibrous things.

[@WeirdExplorer]

yeah I can see this doing a number on your guts if you have too much.

[@Call-me-Al]

The more fiber you eat the more vital it is you consume sufficient amounts of water for it to not suck up all the moisture inside your guts

[@zaneabrams7110]

Mushrooms are quite different from plants because they have chitin instead of cellulose. They're both indigestible but cellulose draws in water so that's why plant fibers are useful (in reasonable amounts) for healthy digestion. Gotta be really careful with fungi, especially raw

[@AlexBaez99]

​@@zaneabrams7110 It depends on what kind of fiber too. Only soluble fiber dissolves in water, insoluble doesn't. It's usually too much insoluble fiber that can cause the most problems.

[@Bill.Pearson]

There's an insignificant amount of fiber in mushrooms. They are largely chitin--like your fingernails and insect shells.

[@simonbecker748]

Your cutting is giving me anxiety

[@fredriks5090]

It's like watching a child open a watermelon with a sledgehammer.

[@roflmaomaomao5136]

seriously. How does this guy have any fingers left?

[@nicb4589]

roflmaomaomao He ironically can swallow swords.

[@tiki_trash]

Me too.

[@maxvandenbroek1373]

Came to comments to see if anyone else thought this

[@rhyndawatson4173]

Your face and descriptions of things you don't like are hilariously entertaining 😆 I have learned a lot watching your channel, whenever I try a new fruit I watch your review first

[@aleramone23]

the pulp tastes somewhat of tangerine to me, you mentioned lichi and you are right. its somewhat like lichi but not as tasty mixtured with watered down tangerine. its kinda bland but its suprisingly tasty.

[@tanyawales5445]

As for using the shell of the cacao pod you might try using it as a container for a baked filling like pureed spiced sweet potato or corn bread. I would first try baking an empty shell to see how it holds up after being cooked. Be sure to slice off a little off the bottom so the shell is stable and not liable to tip over. The cocoa nibs would be great for making chocolate beer which is regular beer flavored with chocolate. Using cocoa nibs instead of cocoa would give it the beer a more full bodied flavor and might win you an award in a specialty beer contest! If you want to use the shell as a thickener I would chop it up into chunks, dry it and then grind it into powder before experimenting with it. If the shell turns out to be a good thickener you could flavor it with powdered vanilla or chocolate and add sugar to make an additive to milk/milk substitute for a pudding mix.

[@davidedgar2818]

Yes you are right for sure. I have a friend here in Hawaii that makes use of every part of the fruits he uses in his fruit stand. He has found many different ways to use cacao, mango, banana, and even Jaboticaba. He extracts the juice from the fruit and then dehydrate the remaining skins and seeds. The dried product mixed with honey and ginger in a tea is very refreshing.😊

[@thecatalogcollector]

Different cacao varieties have different amounts of the aril (pulp) around the seeds. While I don’t really agree with the criollo, trinitario, and forastero cacao variety labeling (for example, forastero is really something like over a dozen different genetic clusters including the famous “Nacional” variety), “trinitario” types generally have more pulp around the seeds. I’m not exactly sure, but the dryness/wetness may be due to different stages of ripeness, or due to the fact that the pod was shipped. When I was in Puerto Rico and tried cacao flesh straight from the tree, it was delicious, while when I get pods shipped to me it loses flavor and has a worse taste. I’m sure some breeder could breed some cacao purely for the flesh! It is interesting that other theobroma species (grandiflorum/cupuacu, bicolor/mocambo, angustifolium) are usually used for the aril and not the seeds, at least in their native countries in South America. Great video!

[@Helmutlozzi]

God damn it, I was out in public while watching this and your scene shift to the blackened result of the "pod fries" had me laughing out LOUD.

[@skybirdmakes]

When I tried both Cocoa and Monkey Cocoa, both tasted like watermelon candy, and we're really good! With the latter having more flavor, and the former having a slight banana flavor as well

[@sdfkjgh]

Jared, mebbe you should try roasting the pod, like one would do with acorn squash (since it was mentioned so often in that blog to which you linked).

[@gekolvr0734]

Pods would make good pig food probably

[@robertochang9802]

@@HighlanderNorth1 thanks

[@davidcatanach2620]

Chocolaty bacon! Genius!

[@jagoldenpyrenees491]

Virtually everything makes good pig food... They'll eat just about anything, including feces and each other. When you slaughter a hog in the same pen as its sounder, they start trying to rip into the carcass as soon as it hits the ground.

[@SamTahbou]

@@jagoldenpyrenees491 why would you ever slaughter it in the pen?

[@KuipersAdventures]

I dont think I have ever seen you spit something out that fast lol.

[@Hexadolf]

You can eat everything from jack fruit, you can eat the the meat, you can boil the seed taste kinda like potato, and you can eat the skin, but you have to remove the outer(hard part) and then you have to boil it with lil bit of salt, and you can eat it or you can fry it, taste good.

[@WeirdExplorer]

That would be a great one for the future

[@Hexadolf]

@@WeirdExplorer oh yeah I forgot to mention, you can cook the unripe jack fruit, try search gudeg, I know it uses meat and egg, but you can skip that part.

[@sdfkjgh]

14:24 This reminded me of that Kids in the Hall sketch, _Dignity._ "Let's boil the broom again!"

[@hannakinn]

Love your content and how you're so willing to try new fruits and new things. You're a cool guy, different in a good way.

[@vdekjEE]

This is my type of video! (along with urban foraging ones)

[@hempwick8203]

I hadn't heard of urban foraging before !

[@joeymusacchio9816]

I tend to make cacao wine with the pulp, while fermenting the beans, but yes mostly for roasting, cracking, winnowing, refining, filtering, aging & tempering. I use the husk for cacao tea. The tea is usually made with husks from roasted cacao beans. I sometimes use some chocolate liquor in the brew as well.

[@camgood3097]

They sell really good chocolate covered cacao nibs at Trader Joes. It has those beans chopped up into about the size of coffee grounds. It has a nice little crunch to it (quite a bit more than a Nestle crunch bar lol). It's really good.

[@nevaeha4048]

That sounds extremely delicious.

[@PtolemaicTaweret]

Nice. I'm really looking forward to this months videos. Thanks for your work!

[@Soupcan13]

Fantastically awesome idea for a series! Can't wait to see what you go over next!

[@damianlopez7630]

I Really Think You Deserve All The Patreon Support Possible!!! You Explain these Foods With a Clarity and Precision unparalleled!!! Foods We Otherwise Would Never know What they taste like. Thank You Sir!!!

[@priscillayoga4040]

This was fun to watch! Great content! Found this video because I just bought my first ever cacao pod.

[@kibsmuhanguzi6071]

A good instructor. Audible, eloquent, practical, innovative... Thank u Love from Uganda

[@rjtholl]

I'm thankful for your channel. great content

[@OLR1337]

very cool idea for a series!!!! made me open mouth smile

[@richardbidinger2577]

I hadn't ordered anything from Miami Fruit up to this point because it looked like every box came with a cacao pod, and I had no idea what to do with it. After this video, I know how to deal with it now. Perfect timing.

[@niellahell]

I've been enjoying the series of using every part!

[@damianlopez7630]

Your Explanation Is Impeccable. You Are The Best!!! I Really Appreciate You and Your Talent. Much Respect!!!

[@VeysPlace]

I usually set the shells out to dry, and use them to start plants in. Just fill the boat with dirt, and a couple seeds.

[@dragonpaws]

My dad once brought me a bag of cacao husk tea from Ireland, of all places, and it's remained one of my favorite drinks to this day. I compare the flavor to a mixture of chocolate and honey.

[@brendawalrus]

Loved this video! Thanks for sharing

[@Varulfen95]

One of my favourite spice teas has cacao shells in it, combined with cinnamon, cardamom and a bunch of other spices, it's very nice. Also: that teapot is so pretty!

[@toniwalsh3978]

Your low levels of sarcasm are infinitely entertaining. One of my all time fave channels 🤟🏻

[@yoyobeerman1289]

Those cacao beans actually looked super good. I really love fairly bitter dark chocolate, so that'd be right up my alley.

[@fellowlobster4127]

I love cacao fruit! I have never actually eaten the fruit but I just think it’s so cool. Thanks for fueling my interest ❤

[@JTMusicbox]

I really enjoyed both this video and the prior one on the cacao seeds. Thanks for the links to order them! I’ll definitely have to try these, though I’ll probably pass on eating the pod based on your reaction.

[@let_uslunch8884]

Don't eat it. I am back with a handful of delicious chilled chocolate chips 😂 it still counts.

[@tonymora9441]

This was a lot of help thank you so much

[@dantarr3385]

You should try to ferment the seeds yourself and make your own chocolate. That would be really cool!

[@WeirdExplorer]

Thought about it.. but it takes a lot of trouble and machinery that I don't have.

[@I.amthatrealJuan]

@@WeirdExplorer Made it on my own with no special tools. Fermented it for 5 days on a box, sundried it and toasted it in an oven. Turned out very good, although the cocoa had a hint of beer taste in it.

[@hempwick8203]

@@I.amthatrealJuan that's probably yeast

[@whiteknight7wayne493]

@@I.amthatrealJuan You probably didnt ferment to completion and also drying. Decades ago here in Trinidad and Tobago in the Caribbean , we had a cocoa industry. Its now morphed into small specialty chocolatiers mostly and probably exporting some to Hersheys etc...lol. The local food industry does produce a chocolate ( this is boiled ) to make hot chocolate that is truly fabulous with milk and spices. Delicious chilled afterwards to!

[@jaduvalify]

Another great review!

[@mandab.3180]

nice start to the series. cacao is not something i've ever run across but i think it would be interesting to try.

[@theresawest1696]

I love your humor!!!!! Peeling of the pod( “ just give them to your kids to play with”😂😂😂😂

[@truthseeker5496]

Excellent video. Thank you

[@VioletJoy]

What an interesting and entertaining video. I loved it.

[@sdfkjgh]

12:22 WILL IT KETCHUP?!

[@cataisla258]

He’s funny. I like his sense of humor.

[@lexietalionis]

'It's got a little bit of a dried grass smell to it......I like it.' 😄

[@michelesanchez6828]

Omg! Thankyou for making my day, just looking at your reaction has me laughing!🤣

[@veew9500]

Wow, Thank you so much for all the info... You made my day! I had this fruit growing up we ate the skin with the pulp. I never ate the seed raw. My mom would roast the cacao seed and make DELICIOUS hot cocoa. Today I tried the seed raw for the first time, watching your video... lol. You made me LAUGH when you tasted it fried and boiled. Thanks for sharing. 😍😄

[@AlishaOutridge]

Lol this is hilarious :). I just bought 8lbs of Cacao and I definitely will not be trying to eat all of it now. thank you for such a thorough analysis + demonstration

[@marcellogallo6709]

My kids loved to play with the cacao skin . Thanks.

[@thorlivingstone6873]

My kids went to show off with their cool new toys. Now they dont have problems regarding social distancing anymore.Thanks for the tip.

[@Tam_X]

I’m in Ecuador and just bought a gorgeous red pod for $1 at one of the fruit stands on the highway headed toward the Cajas Mountains. I came here to find out how to prepare my treasure. Mine is a bright red and not dried out like yours or some of the others I’ve seen on You Tube. As I understand, the yellow are more common here, but the red is more highly prized.

[@L4D2Survivor]

I wonder if the pod could reasonably be dried and ground into a flour

[@openingchocolate]

blue stipes cacao in NYC does this

[@openingchocolate]

with the tea that you buy, it is from a roasted bean which will make quite a difference from the raw seed coat. Also try Manoa brewed cacao, one of the best (not nearly as bitter as crio brew) Also Blue Stripes Cacao from NYC sells cacao shell flour for baking.

[@notmyworld44]

Interesting that you should mention tea made from the cacao seed husk. When we were in Panama we bought a bag of Coffee Cherry Tea. That's the husk around the coffee bean that's called the "coffee cherry". It takes a whole lot of them to impart any flavor to hot water, and it isn't particularly exciting, but I'm very glad I had the opportunity to try "Coffee Cherry Tea".

[@palilulagiranci8145]

You are soo funny, I got my cacao and I was looking for the nutritional value info. I landed on your video and was not expecting to laugh so much. thank you!

[@WeirdExplorer]

glad you enjoyed!

[@OverlordMaggie]

Good initiative on this series! I find the food waste we make shameful. Things like radish greens, beet greens, and carrot greens are even rumored to be poisonous, seeds are chucked, fruits and vegetables are peeled unnecessarily, and so on. Really excited to hear a new way to use something that we'd otherwise toss. Even if it's not very good (eg. this pod), I like that there is a way to reduce the waste. As much as I can I try to turn vegetable scraps towards a stock to reduce waste and save money. Keep up the good work!

[@Kobrag90]

Cacao like coffee, is also a great fertilizer.

[@sylviachapman2345]

daaaaw buddy! that pod.... thanks for trying for us!!

[@GolosinasArgentinas]

Great start to the series! The only thing from this video that I tried are the husks, we call them "cascarilla". I dont dislike them, but I'm not a big fan.

[@LemonCamel]

Damn... you just hit 100k and already at 150! Crazy

[@cristianabraham384]

You deserve way more views.

[@lotrojoe]

I've been watching these for a long time. Idk if you've done this before, but you should do a Q and A video

[@WeirdExplorer]

yep! check the old live streams and channel update videos

[@damianlopez7630]

Wow!!! Thank You.

[@theeldritchpen5599]

That teapot is adorable

[@nartyteek]

I'm about to use my cacao seeds to impress some guests with my exotic foodstuffs, and you know what, after what you just went through, I think I'll just dry out the pod afterwards and keep it as a curiosity in my kitchen. Your face said it all lol! Thanks, though, your suffering was not in vain.

[@d.b.4394]

Thank you for your review!!!!! I just got some cacao and I know I’m Jamaica we eat the fruit and sit the bean in the sun to dry and make chocolate with. I wondered if the pod was useful! Again I’m not convinced 😂😂😂😂😂😂 I do appreciate your review!

[@simonbecker748]

Oh yeah cacao husk tea... I love it

[@WeirdExplorer]

Its good stuff!

[@treelife365]

I got some cacao fruit (dried & fresh) from Blue Stripes in NYC! So awesome... Blue Stripes is dedicated to utilizing the whole cacao fruit, rather than just getting chocolate from the seeds/beans.

[@fogsmog9325]

The football of fruits, fruit by the cook. I wanna try the tea sounds interesting.

[@davidperezz7248]

The shells when toasted make a very delicious Atole.

[@mazzotti1639]

The tea is called Cascara. And the coffee shop i work at has cascara tea on tap/nitro... its DELICIOUS

[@lexietalionis]

Lol'd at 'give it to your kids as a toy.' 😆 True to your word. Everything used!

[@petramark294]

The chocolate tea can also be mixed with other teas to make a sorta spiced tea thing the same way you would add cinnamon to stuff

[@WeirdExplorer]

I've made it with ginger and cardamom and it came out great

[@disgruntledpacifist9503]

You learn Something new everyday.

[@nathanfenster3425]

I enjoy this content

[@tinybadastronaut]

I would love to see you do an episode on watermelons! Both different kinds, but also with the theme in mind, how you could use the rind and maybe the seeds?

[@stanervin6108]

Watermelon rind pickles are quite good. Seeds can be pan roasted in butter over medium-low heat and salted. Similar to pumpkin seeds. 🍉

[@evad997]

thanks for whitesplaining fruit & your videos are devoid of any real information

[@bengtal]

subliminal cacao flash at 00:43 ! are you trying to imbue this review with more of itself??!?! another awesome video thank you 🙌💚

[@parsnipfingers]

It’s unsettling to watch you wield that cleaver, brother. I’d be genuinely upset if you chopped yourself (not as much as you obviously, but still... )

[@WeirdExplorer]

hasn't happened yet. I'm more worried about deseeding an avocado...

[@HighlanderNorth1]

I'd be more concerned about using one of the top notch Japanese or German kitchen knives, and having it slip and cut you! Some of them are SO sharp you can slice your finger halfway off with the slightest misstep! I got a really good deal on a Japanese, 6" Shun Classic chef's knife in 2011, which ended up being super nice, and super sharp! It's a joy to use, but that damn thing is dangerous! They repeatedly dipped it 36 times in molten stainless steel, then carefully surface ground the blade to give the appearance of it being made of Damascus steel.

[@WadWizard]

As far as ive heard sharp is actually safer, one slip *could* cut you, but sharp blades are less likely to slip and you dont wind up putting as much force behind it so its less likely to go further than you want it

[@mtrav1]

@@WadWizard Correct. However, it's not just that a sharp blade requires less force. Having a sharp blade results in better control over the instrument, since it behaves as the wielder intends. A dull blade might fail to pass through a tough fruit skin, for example, and the veering blade could slice into your finger. I own a Shun Ken Onion blade (2012), and I can tell you its fairly sharp, but not nearly as sharp as other Japanese blades I own. Jared's biggest issue is that he is cutting towards himself. One should never do this. There is always a way to avoid it.

[@123495734]

He was probably cutting it like that for the camera tbh

[@Albert87nl]

My point on the choclate drink . i have found a Dutch recipe of 1833 @ table spoons of Cacao powder 1 teaspoon of cinnamon . and 1 teaspoon of cansuger.. rest hot water (y) i did 150ml btw its my all time fav. and shold give a good amount of flavanoids as wel!

[@k8eekatt]

Thank you intrepid fruit adventurer.