Macambo: Chocolate’s Nutty, Grounding Cousin
Theobroma: Food of the Gods
Cacao’s scientific name is Theobroma cacao. Derived from Greek, theo means god and broma means food — literally, “food of the gods.” But cacao is just one star in the broader Theobroma family. This genus, native to Central and South America, contains over 20 species, many of which produce edible seeds that have been enjoyed for centuries by Indigenous communities. Macambo, or Theobroma bicolor, is one of these lesser-known relatives.
Discovering Macambo
Macambo trees share cacao’s unique growth pattern, called cauliflory, where large pods sprout directly from the trunk and branches. Inside each pod are seeds surrounded by a soft, aromatic pulp. While cacao seeds are cherished for their bitterness and high cocoa butter content, macambo seeds are larger, milder, and naturally nutty. Traditionally, these seeds were roasted and eaten like nuts rather than fermented into chocolate, offering a different perspective on the plant’s potential.
Why Macambo?
We’re always inspired by ingredients. That is, how can we work with an ingredient to tell its story and make it shine? Macambo is lower in fat than cacao — around 30–35% compared to cacao’s 50–55% — which makes it perfect for creating a rich, macambo bar that’s creamy, grounding, and subtly nutty.
Beyond its taste and texture, macambo is high in protein, providing a nourishing plant-based boost, and is completely nut-free, making it safe for those with nut allergies who still want a rich, chocolate-adjacent experience.
The flavour is soft and complex. You might notice hints of almond or cashew, a gentle earthiness, and a smooth, slightly creamy texture. Unlike traditional chocolate, it’s not bitter or intense; it’s calm, inviting you to slow down and enjoy each bite.
How We Make Our Macambo Bar
Our process begins with lightly roasted macambo seeds to unlock their natural nuttiness. We then slowly stone grind the nibs into a smooth, flowing liquor, adding cacao butter and coconut sugar. With no added flavours, the magic comes from patience and intention: the oils naturally released from the seeds create a butter that is rich, creamy, and versatile. A small pinch of Himalayan crystal salt enhances the nutty depth without altering the purity of the seed.
This macambo is a foundation. We’re using it not just as a bar, but as the base for future creations, including a macambo butter where it complements cacao without overpowering it. Its high-protein, nut-free profile makes it a unique offering for anyone looking for a healthy chocolate alternative.
The Magic of Macambo
Macambo invites us to see cacao and chocolate in a broader context. It’s a reminder that cacao didn’t start as chocolate — it began as seeds with unique personalities, each offering something different. By honouring macambo for what it is, we can explore new textures, flavours, and experiences while staying grounded in intention and respect for origin.
Experience Macambo with Us
We’re thrilled to share macambo in its purest form through our macambo bar and upcoming chocolate creations. Whether you’re stirring it into desserts, or tasting it on its own, macambo offers a gentle, grounding experience that reconnects you with the plant and the story behind it. Its high-protein, nut-free nature makes it an inclusive choice for anyone seeking a wholesome, plant-based chocolate experience.
Curious to try it? Try our Macambo Bar here
crafting ethical chocolate since 2013. Her
passion for cacao’s rich history and vibrant
flavours comes alive in her chocolate tastings,
where she teaches participants how to properly
savour chocolate while sharing insights into
sustainable sourcing and the art of chocolate
making. Audrey’s mission is simple: to create
happiness through chocolate while supporting
a more equitable and sustainable world.