I was perusing the shelves in a market with a lot of central and south American food products and couldn't resist buying some whole cocoa beans. They are apparently also unroasted, since the scanty directions say to toast and peel them, then grind them with sugar and cinnamon and use to make hot chocolate.
So the question is: how do you toast them? Time? Temperature? Indicators of doneness?
And does anyone have any ideas of how to use them in some way that would be unique to the whole/fresh bean?