we all know T. cacao but...

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We all know about Theobroma cacao, which is the origin of all things chocolate, however, there are other edible Theobroma species...have you enjoyed any of them? I believe it was the pulp of T. grandiflora that I enjoyed on a trip to Brazil, although I couldn't be sure. I really don't know why I didn't write down the name of the fruit...I guess I was so sure I would remember it because it tasted quite heavenly! I hope to enjoy some more of it at some point, even if I have to go all the way to Brazil to get it, because they have such strict export restrictions. What other Theobroma species have you tasted, if any?