Despite coming from the same plant, cacao and cocoa have numerous differences. Cacao is a pure form of chocolate that comes very close to the raw and natural state in which it is harvested (One Green Planet, n.d.). While the natural nature of cacao would seem to limit its versatility, the product actually comes in several forms.
When the cacao beans are released from their pods, they are sometimes blended into cacao butter. Cacao butter contains the fatty part of the cacao fruit and is white in color. The remainder of the fruit is used to make raw cacao powder. It is also possible to purchase cacao nibs, which are cacao beans that have been chopped into smaller pieces. These are similar to chocolate chips although much more intense in their chocolatey flavor.
So, if it’s possible to process the seeds and still call it cacao then what change draws the distinction between this natural food and the more-common cacoa? The answer is simple: cocoa has been processed with high heat.
A Common Misunderstanding
“Why do some people say cocoa and others say cacao?”
That question lingered in my mind for years. I thought “cacao” and “cocoa” were just two ways to say the same thing. As far as I was concerned, chocolate was chocolate.
But the reality of cacao vs cocoa is a bit more complicated than that. While cacao and cocoa start from the same place, the way they end up (and what they go through along the way) has different effects on their nutrition benefits.
The Difference Lies in the Processing
Everything we know as chocolate, in all of its forms, starts at the same source: the Theobroma cacao tree. This tree, native to South America, produces seed pods. Harvesters crack them open and take out the seeds, which are called cacao beans. They actually kind of look like coffee beans.
You can eat cacao beans raw. Their flavor is like a very bitter form of chocolate, and it varies depending on the growing conditions (soil, sunlight, etc.) of the cacao tree. Beans are usually fermented and dried before they’re processed any further.
Cacao and cocoa may sound similar, but both of them are unique when it comes to taste, nutrition, and cost. If you’re unsure if you should buy cacao or cocoa, check out these differences below so you can make a well informed, choco-licious decision!
You can use cocoa powder and cacao powder interchangeably in baking recipes, smoothies, oatmeal, cookies, homemade raw treats, or even stir them into your coffee for a homemade mocha. Both cacao and cocoa are highly nutritious for you and are sure to satisfy your chocolate cravings around the clock. If you want more nutrients, I would suggest you choose cacao, but if you want fewer calories and decent source of antioxidants, then definitely go with cocoa powder.
Need cacao and cocoa recipes? Cacao Vida does have some delicious and easy recipes for you to try right away.
from Cacao Vida
Delicious Cacao Powder
via September 14, 2017 at 04:48PM
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