What is Cacao?
The purest form of the cacao bean, minimally processed and often considered the “raw” version of cocoa. Cacao is high in antioxidants, magnesium, and flavonoids since minimal heat preserves more nutrients.
How it’s made: Cacao beans are fermented, dried, and sometimes cold-pressed to make cacao powder, nibs, or butter, without using high heat.
Flavor & use: More bitter and earthy than cocoa. Often used in raw desserts, smoothies, or health-focused baking.
What is Cocoa?
Cocoa is cacao beans that have been roasted at higher temperatures and ground into powder form.
How it’s made: The roasting process develops a smoother, deeper chocolate flavor and reduces bitterness. Some antioxidants are lost during roasting, but it’s still rich in minerals and flavor.
Flavor & use: Sweeter and more mellow than raw cacao, cocoa is the classic choice for brownies, cakes, hot chocolate, and most traditional baking.
Both come from the same bean. It’s the processing that makes them different.
Cacao = raw, bitter, nutrient-rich.
Cocoa = roasted, smoother, classic chocolate taste.
Knowing which to choose helps you get the exact result (and taste!) you’re looking for.