What Is The Difference Between Cacao And Cocoa?

If you’ve scoured the internet for vegan recipes, you’ve probably come across several smoothies, cakes and bakes that call for “cacao powder”. No, it’s not a typo or a misspelling of cocoa! It’s actually a different form of chocolate – and we’re getting down to the basics and listing the differences and benefits of each.

The Source

All things chocolate – powder, nibs, beans and bars – come from the same source, the Theobroma cacao tree. This tree, native to South America, produces seed pods. When the pods are cracked open, the cacao beans (which look similar to coffee beans) are harvested, and via different processing methods, we get cacao butter, cacao paste, cacao nibs, cacao powder and cocoa powder. Therefore, it’s what happens to the raw form that distinguishes cacao from cocoa.

It’s All In The Process

While both are derived from the same plant, it’s the method of processing that differs – and with it, the nature of by-product and how it can be used. Heat is the key factor here. Cocoa powder is processed at a much higher temperature than cacao, and this alters its taste and the nutrition quotient.

Now that you know the differences, you can get busy in the kitchen!

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