Theobroma bicolor, also known as Mocambo, Pataxte, or the Jaguar tree, is the lesser-known “cousin” of the common cocoa tree (Theobroma cacao).
Although they are family, there are major differences in appearance, taste, and tolerance.

The leaves are spectacularly large, heart-shaped and have a striking silvery-white, felt-like underside. They are much wider and rounder than those of regular cocoa.
In nature, this tree grows much taller than ordinary cocoa (up to 25-30 meters), but in a pot or greenhouse it naturally remains smaller. It has a more open, layered branch structure.
The fruits are hard, woody and have a deep network of grooves (looks a bit like a brain structure). Unlike ordinary cocoa, the fruits of T. bicolor fall to the ground when they are ripe.

The seeds are often eaten roasted and have a mild, nutty flavor.
The pulp around the seeds is thicker, sweeter and more aromatic than that of regular cocoa and is often eaten fresh or used in drinks.
It is sometimes used to make a type of “white” chocolate that is less bitter than traditional cocoa.

The T. bicolor is generally considered to be slightly more robust than the regular cocoa. It can withstand fluctuations in humidity a little better, but it remains a strictly tropical plant.
He hates the cold. Temperatures below 15°C are risky and frost will kill the plant immediately.
Like regular cocoa, it needs high humidity (>60%). In a dry living room, the leaf edges will quickly turn brown and curl.
He likes a lot of indirect light. Young plants burn quickly in full sun, but older plants can tolerate more sun than the common cacao tree.