Are dry coco beans used for making chocolate or are they for cooking and eating?
“If you ever seen a cocao bean, you know it is hard to believe all the delicious things like truffles and other chocolate fantasties come from this lumpy brown bean. The world’s most renowned sweet began with a little bean known as “cocao.” The cocao bean, often confused with the “coco” bean because of an early spelling error from English traders, comes from the fruit of a cocao tree indigenous to warm, moist climates such as Mexico, Venezuela and Ecuador.” http://www.travellady.com/Issues/October05/1903CocaoBean.htm Coco beans, on the other hand are a soft and creamy bean that is great in casseroles, stews, minestrone and curries. Almost identical in flavour to the Italian borlotti bean this bean is often used as a substitute in canned “borlotti beans”. They come in black: https://www.territorialseed.com/product/517/184
