The cacao pod itself, which is the fruit of the cacao tree (Theobroma cacao), is not typically consumed directly, as its taste is quite different from the familiar flavors associated with chocolate. The cacao pod has a unique flavor profile that can vary depending on the specific variety, ripeness, and growing conditions, but it generally has a sweet and slightly tangy taste.
When you open a cacao pod, you'll find the cacao beans surrounded by a white or pinkish pulp, often referred to as "cacao pulp" or "cacao fruit." This pulp is edible and is sometimes enjoyed by locals in regions where cacao is grown. The cacao pulp has a tropical and fruity flavor with notes of citrus, tropical fruit, and even hints of lychee or mango. Some people describe it as having a refreshing and juicy taste.
The cacao beans themselves, which are used to produce cocoa and chocolate products, have a bitter taste when raw due to their high cocoa solids content and low sugar content. Before being used to make chocolate, the beans undergo fermentation and roasting processes that help develop the chocolate flavor we are more familiar with, by reducing the bitterness and enhancing the complex aroma and taste.
Overall, while the cacao pod itself has a pleasant fruity taste, it's not what we traditionally associate with chocolate. The true chocolate flavor emerges after the cacao beans undergo fermentation, drying, and roasting processes, which bring out the rich, deep, and chocolatey flavors that we love in chocolate products.