Cacao versus Cocoa

The word Cocoa brings to mind hot chocolates and more hot chocolates, especially with the current Autumn cool. Cocao is everywhere in your favourite chocolate products (as Cocoa is mixed with other ingredients, including vanilla, sugar, cocoa butter and milk to cocoa in varying percentages to make our beloved chocolate), such as muffins, cookies, cakes and of course chocolate bars. Whatever your favourite sweet treat is, chances are chocolate is in it!

Cacao is a different story, or is it? I'm sure you've heard of Cacao before. The word reminds me of something that Lightening McQueen would say in the animated moves Cars. In fact, you’re probably already saying the word in his signature style right now! Yes? No? Or is that just me??

On a more serious note, it is said that chocolatiers only use the word Cacao for the product taken from the pod and beans of the Theobroma cacao tree before they are fermented. After the fermentation process they call the product Cocoa. Simply put, this means that Cacao is a more natural product than Cocoa because it is less processed, and thereby retains the greater amount of its antioxidant content. Although dark chocolate (at least 70%) is also a good source of beneficial antioxidants and minerals.

Cacao as a taste is more bitter than Cocao, due to its unprocessed nature and this can put people off the taste. This lack of processing though means that Cacao retains its amazing health benefits including positive antioxidant effects which are said to assist with boosting mood and cognitive performance, lowering blood pressure, protecting your heart, and better regulation of insulin levels than its more processed counterpart Cacao beans are also rich in nutrients such as Iron, Potassium, Zinc and Magnesium.

We are big fans of Cacao here at Mabel & Joy and as such it is one of the amazing ingredients in our Balance Superfood Booster Blend. We all need a little Balance in our life.


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