- Pataxte, also known as white cacao, comes from a distinct species related to the common cacao tree.
- Roasted Pataxte seeds may have nutty notes, while their aroma depends on how they are processed.
- Fat from Pataxte seeds differs from cocoa butter in composition and melting properties.
- Pataxte is used in traditional beverages, while its application in new food formulations requires technological trials.
Cocoa is associated with an intense, chocolatey flavor. Roasted Pataxte seeds, also known as white cocoa, can have a nutty flavor. In Mexico and Central America, they have long been used to make beverages. How does Pataxte differ from regular cacao, what does it taste like, and what are its uses?
What is white cacao?
Pataxte, also known as pataste or macambo, is the common name for the tree of the species Theobroma bicolor and its seeds. It belongs to the same botanical genus as the true cacao tree, from which cacao and chocolate are derived. The two species differ in the structure of their fruits and the composition of their seeds.
The term “white cacao” is also sometimes used to refer to light-beaned varieties of the common cacao tree, such as the Peruvian Piura Blanco. Pataxte should not be confused with white chocolate, which is made, among other ingredients, from cacao butter.
Where does Pataxte come from, and what does it look like?
Pataxte grows naturally in the tropical regions of South America, including Colombia, Peru, and Venezuela. It is also cultivated in Mexico and other Central American countries. The large fruits have a distinctly ridged skin, and inside are seeds surrounded by pulp.
In the fruits analyzed, the average weight was approximately 750 g, and the seeds accounted for just under 14% of their weight. Pataxte trees can provide shade for cacao trees on plantations. In some communities in the Mexican state of Oaxaca, a drink made from roasted seeds is traditionally served after community council meetings.
What does white cacao taste like?
Some batches of roasted Pataxte beans may taste similar to cashews or macadamia nuts. However, these are descriptions of specific products, not a characteristic of every batch of raw material. Compared to regular cacao, the chocolate flavor may be less pronounced.
The flavor is influenced by the origin of the beans and how they are processed, including fermentation and roasting. The beans themselves taste one way, the paste another, and a beverage made with added corn or sugar yet another. Therefore, when developing a recipe, it’s important to evaluate the raw material in the form in which it will be used.
How do you prepare white cocoa?
The preparation method depends on local traditions. In one documented method, the beans are removed from ripe fruits, roasted, and ground into a paste, then mixed with water and sugar. Other methods also involve fermentation and drying.
Pataxte is an ingredient in some varieties of teate, a local beverage made from corn and cacao. It is also used to make popo, a traditional beverage from southern Mexico. Its characteristic thick layer of foam forms when the seeds are whipped with other plant-based ingredients.
How do you make white cacao at home? You can mix the ready-to-eat paste with warm water and stir thoroughly, adjusting the proportions to taste. This is a simplified method of preparation, not a traditional recipe.
What are the properties of Pataxte?
Pataxte seeds contain protein, fat, and dietary fiber. Compared to regular cocoa, they differ, among other things, in their fat content and how that fat behaves when exposed to heat. These characteristics are important when using the raw material in food production.
| Parameter | Pataxte | Regular cocoa |
|---|---|---|
| Fat content in dry matter | 37.7% | 53.3% |
| Melting point of fat | 37.8°C | 34.5°C |
Comparison of fat content and melting point in selected samples of Pataxte and regular cocoa.
In this comparison, the fat from Pataxte melted at a higher temperature than cocoa butter. This may affect the texture of finished products and the cooling process, so its use requires appropriate adjustments to the recipe.
What is white cocoa used for?
Traditionally, the beans are used in beverages, and after roasting, they are also eaten as a snack. They are also combined with cocoa mass to create products with different flavors and textures. Pataxte is also the subject of research into chocolate-like products.
However, one cannot assume that it will replace regular cocoa in the same proportions in every recipe. The different composition of the beans may require changes in ingredient selection and the production process.
White Cocoa in the Food Industry
Pataxte may be of interest to manufacturers developing new beverages and confectionery products. Before its use, it is necessary to evaluate its flavor, technological parameters, and microbiological safety. Quality consistency and the availability of subsequent batches are also important. In the EU market, the status of this specific form of the raw material must also be determined in light of novel food regulations.
Foodcom S.A. supplies raw materials to the food industry, including cocoa products used in the production of chocolate, confectionery, desserts, and beverages. We support manufacturers in selecting ingredients suitable for their production processes and product requirements.
