The percentage of cacao, cocoa or dark chocolate on a candy bar tells you how much combined cocoa powder and cocoa butter are present. The specific proportion of each is generally a trade secret How do cacao nibs differ from cacao powder? The difference between cacao nibs and cacao powder has more to do with form rather than content. Cacao nibs and cacao powder are made from the beans of the Theobroma cacao plant. Cacao is an Olmec word for what English speakers refer to as cocoa. The fruit of this plant consists of a pod containing beans. Your homemade cacao can be spiced up by adding any of the following ingredients during the heating phase: vanilla beans or extract, orange or lime zest, honey, chile pasilla, or nutmeg. Alternatively, you can follow any hot cocoa recipe and substitute cacao powder for standard cocoa. 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. Cacao powder. Cacao powder can be swapped for cocoa powder in all sorts of recipes. As it’s already been ground, it’s easy to blend this handy powder into your favourite smoothies, hot chocolate recipes and healthy bakes. You can even add a teaspoon to hearty stews for extra richness. So, in turn, a product that is labeled cacao is the raw bean and is often packaged as vegan chocolate that has been minimally processed with no additives. Cocoa, on the other hand, is a processed chocolate product, such as chocolate bars and powder. Cocoa vs. Cacao. The difference between cacao and cocoa is that cocoa has been processed at high heat, which destroys much of the nutritional benefits of the cacao seed. Cacao powder is made of fermented (not roasted) seeds that are processed at low temperatures and then milled into a powder. That means that cacao, which is less processed, has more powerful antioxidant effects and health benefits. 100 grams of raw cacao powder has an ORAC (oxygen radical absorbance capacity) of 95,500, which represents antioxidant capacity. This drops to 62,100 for cacao nibs, and 26,000 for cocoa powder ( 13 ). Dutched vs. Undutched Cacao Powder. Another fallacy we’ve noticed are images depicting cacao vs cocoa powder; whereby the cacao is a lighter colour and the cocoa is a dark chocolaty colour. This has nothing to do with the product being cacao or cocoa and instead has everything to do with how it’s been processed into a powder. That’s cacao powder. It tastes more bitter than cocoa powder but offers more nutritional content and is considered more natural. What is cocoa powder? Cocoa powder, on the other hand, is created when the beans are processed at a much higher temperature. The beans are not only fermented but also roasted (cacao powder only involves fermentation).
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