Why You Should Consider Choosing Cacao Over Cocoa

Edward Anderton holds a BA in economics and is a certified project management professional. As the managing director and co-founder of Scarlata Chocolate, Edward Anderton has led the company in significantly increasing its sales of high-quality chocolate products made from sustainably sourced cacao beans.

Cacao differs from cocoa in several significant ways. Although both products are derived from the same plant, cacao is chocolate in its most natural form. Cacao seeds are processed without using high temperatures, unlike cocoa which is produced under high heat that causes it to lose some of its nutritional value. Another drawback of many commercially-produced cocoa products is that they are often supplemented with high-calorie ingredients such as oil, milk fat, and sugar.

Cacao offers a more intense chocolate flavor compared to cocoa and is typically sold as a raw powder and in small chopped pieces similar in size to chocolate chips. The cacao plant is also used to make raw cacao butter which contains only the fatty component of the fruit. Cacao butter is considered a very healthy type of saturated fat to consume and also offers a variety of beauty benefits.