Ever wondered what it takes to open a Theobroma bicolor - better known as Mocambo? Let’s just say… a hacksaw came to the rescue tonight! This close relative of cacao has a striking white interior and a surprisingly strong melon-like aroma that completely fills the room when you crack it open. I decided to focus on germinating the seeds this time instead of roasting them - each one is now soaking, ready for its next chapter. Watch the reel to see the satisfying moment that pod finally splits open