Cacao juice tastes like nectar. Indeed, the Latin name for cacao is “theobroma” or “food of the gods”. To learn more, you can read the wikipedia entry of this blog. In Peru, this juice is called “mucilage” which is the technical term for the white pulp that surrounds the beans inside the cacao pods.
I first tried this juice at Kjolle (co-located with Central), Pia Leon’s restaurant. It was a hot summer day and sitting in the tall open sheltered space of Kjolle was a respite from the bleeping traffic outside. While Kjolle makes many other fancy drinks, this unassuming looking drink (it has a watery whitish tinge) was a revelation. It tasted a bit like lychee, mangosteen, or green apples, but had a taste all magically its own.
The other place where I have tried it was at Maido. Their version was in a Gin and Tonic cocktail. I asked if they could make me a mocktail. They did. The presentation was beautiful and their version of this drink was thicker, so more like mucilage, than at Kjolle. People remarked that it would make a good dessert. It was a longer relationship drink as well because of the thickness and richness. They served it with a side visual of theobroma and its cousin the majambo/macambo bean which is whitish in color.
Majambo can also be roasted and eaten. It has a mild nutty flavor. I first tried them at El Cacaotal in Barranco. Since I wrote the blog posting about El Cacaotal two years ago, that store has moved and blossomed. It is a lovely place to just chillax.
On a side note, a friend was planning to make some cacao juice and it made me wonder how ones does that. There is a whole process which can be read about here. As this site mentions, there is already a company that sells packaged cacao juice, so I see it becoming more and more commonplace. Having looked up a recipe on Google, I’m not sure that it entails more than extracting the fruit, maybe blending it for consistency, and then putting through a strainer (this is the method for making juice here in Latin America).