Cacao vs. Cocoa in “Raw Chocolate” Just because it’s called “cacao” doesn’t make it less processed. Just because it’s called cocoa doesn’t mean its unhealthy or highly processed. Many chocolate makers who don’t roast their beans surely still refer to them as cocoa beans instead of cacao beans; it’s a matter of mere preference. It’s easy to remember cacao vs. cocoa because they refer to different things. Cacao refers to the plant, its beans, or a product using non-roasted beans. Cocoa is refers to products derived from roasted beans. Since cocoa and roasted only have one A in them, you should be able to remember this easily. Summary. Is it cacao or cocoa? Just be aware that cacao is generally more bitter than cocoa because it’s unroasted and has no added sugars. Keep in mind that cacao nibs won’t melt like processed cocoa bars or chips. You can fold them into ice cream or sprinkle them on top of baked goods to add an unsweetened chocolate flavor, but they will retain their crunchy, nut-like texture. In summary: Cacao refers to the pod and beans derived from the chocolate tree, Theobroma cacao. The term cocoa is used once the beans have been roasted and turned into nibs and powder, which are then used chocolate bars and other products. Misinformation on Cacao vs. Cocoa. There has been a growing interest in cacao over the last years, thanks largely to the rise in the paleo and raw vegan diets. However, a simple search on Google will reveal a host of articles packed with false information Cocoa powder and cacao powder are very similar, the only difference being that cocoa is processed at a much higher temperature (and often packaged cocoa contains added sugar and dairy). Both start out as beans from the cacao plant (confusing, right?), which are separated from the fatty part known as cocoa butter. Cocoa is sweeter and better for baking, while cacao is thought to have more antioxidants because of the cold-processing. It’s also lower in calories, which makes it a favorite of keto dieters . Cacao pods. Credit: Cocoa Coffee Shop. What Is Cacao Anyway? Whether you prefer to call it cacao or cocoa, Theobroma cacao is a tropical tree native to the Americas. There are about 20 different species in the Theobroma family, which came from a common ancestor and share many features. Cacao’s siblings Theobroma bicolor and Theobroma grandiflorum are also sometimes used to make a chocolate Use of “cacao” versus “cocoa” on chocolate products is inconsistent. Generally, raw cacao products — made from fermented, dried, unroasted cacao beans — are less processed and healthier. In one sense, the two words mean the same thing as "cocoa" is the English adaptation of the word "cacao." However, there are also important distinctions between the two. While cacao refers to cacao beans that have not been roasted, what is called cocoa is made of beans have been roasted. Cocoa starts the same way cacao does: as harvested beans from the plant’s seed pods. During processing, however, it’s heated at much higher temperatures. This results in a slightly sweeter flavor and different health effects.
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