Chocolate Terminology: Cacao vs. Cocoa

The Difference in Names

Within the realm of delicious chocolate concoctions, two terms often dance around our taste buds: cacao and cocoa. While they might sound like distant cousins, these ingredients hold distinct identities in terms of taste, health benefits, and culinary uses.

Cacao: The Raw, Unroasted Bean

Picture this: lush cacao trees, their branches adorned with plump cacao pods. Within these pods lie the cacao beans, the raw material from which all chocolatey delights originate. When these beans remain unroasted, we refer to them as cacao, preserving their natural, bitter flavor.

Cocoa: The Roasted and Processed Bean

On the other hand, cocoa is the result of roasted cacao beans. This roasting process mellows out the bitterness and develops the familiar cocoa flavor we associate with chocolate. Cocoa is commonly used in baking, beverages, and confectionery creations.