Cacao Vs Cocoa - What’s The Difference?

Cacao vs. Cocoa – Is There a Difference & Which One is Best?

If you’ve ever found yourself wondering what is the difference between cacao and cocoa powder, you’re not alone. While the terms are often used interchangeably, cacao and cocoa differ slightly in how they’re processed, how they taste and how they’re commonly used in the kitchen.

Both cacao and cocoa come from the cacao plant (Theobroma cacao), the source of everything from cacao nibs to cocoa butter and chocolate bars. Understanding these differences can help you choose the best option for baking, drinks or creating healthier treats.

What Is Cacao?

Cacao refers to products made from cacao beans that have been minimally processed. After harvesting, cacao beans are fermented and dried, then pressed to separate the solids from the fats (known as cacao butter).

What Is Cacao Powder?

Cacao powder is made by cold-pressing cacao beans to remove most of the cacao butter, then finely milling the remaining solids. Because it is typically processed at lower temperatures, cacao powder is often described as less processed than cocoa powder.

You may also see the term raw cacao powder. While cacao is sometimes marketed as “raw,” it’s important to note that cacao beans naturally heat during fermentation, meaning cacao is rarely truly raw. Today, the term generally refers to low-temperature or minimally processed cacao powder.

Other popular cacao products include:

• Cacao nibs: crushed cacao beans with an intense chocolate flavour.
• Cacao butter: the natural fat from cacao beans, used in chocolate and desserts.

What Is Cocoa Powder?

Cocoa powder is also made from cacao beans, but the beans are roasted at higher temperatures before being pressed and milled. This roasting step gives cocoa powder its familiar, mellow chocolate flavour.

Some cocoa powders are Dutch-processed (alkalised), meaning they are treated with an alkaline solution to reduce acidity. Dutch-processed cocoa powder is darker in colour and smoother in taste, making it popular for baking.

Processing: Cacao vs Cocoa

Both cacao and cocoa start the same way - from the cacao plant - but differ during processing:

• Cacao powder: fermented, dried and processed at lower temperatures
• Cocoa powder: fermented, dried, then roasted at higher temperatures

These processing differences influence flavour, colour and how each ingredient behaves in recipes.

Nutrition: Cacao vs Cocoa

Cacao is often associated with nutrition and for good reason. Cacao powder contains naturally occurring minerals such as iron, magnesium, potassium and zinc, as well as antioxidant compounds like flavonoids.

Because cacao powder is less intensely processed, it may retain slightly higher levels of certain antioxidants compared to cocoa powder. However, cocoa powder still provides many of the same nutrients and the overall nutritional difference between cacao and cocoa is generally modest.

Both cacao and cocoa can be enjoyed as part of balanced eating - especially when used in healthy desserts with minimal added sugar.

Taste Differences

• Cacao powder has a bold, bitter and intense chocolate flavour.
• Cocoa powder is smoother, milder and less bitter.

Cacao’s stronger flavour works well in smoothies, raw-style treats and energy balls, while cocoa powder is often preferred for cakes, brownies and traditional baked goods.

How to Use Cacao and Cocoa

Chocolate Almond Bliss Balls

Cacao powder and cocoa powder can usually be substituted for one another, with a few adjustments:

• When using cacao powder, you may wish to add a little extra sweetener.
• Cocoa powder works well in baked goods where a softer chocolate flavour is desired.

'Free From' Brownies, Chocolate Cupcakes

Try both in:

• Smoothies and hot drinks
• Baking and desserts
• Healthy desserts like bliss balls, slices and raw-style treats

Which One Is Best?

There’s no single winner - it depends on your taste and how you plan to use it.

• Choose cacao powder if you enjoy a rich, intense chocolate flavour and minimal processing.
• Choose cocoa powder if you prefer a smoother taste for baking and desserts.

No matter which you choose, both cacao and cocoa celebrate the versatility of the cacao plant - and both deserve a place in your pantry.