Are Cocoa and Cacao Interchangeable? 

If you haven’t been living under a rock then you've probably encountered the term "cacao" before. But are cocoa and cacao interchangeable? When should you use each term? What's the difference between them anyway? Let's take a closer look at what these two terms mean and how to use them correctly.

What’s the difference between Cocoa and Cacao? 

The difference between cocoa and cacao is that cocoa is the pure, refined form of cacao, while cacao is the whole bean. Cacao beans are made up of fat (cocoa butter), protein, carbohydrates, fibre and minerals like calcium and iron. They also contain antioxidants like flavonoids and phenols that can help lower blood pressure and cholesterol levels by reducing inflammation.

Cacao is the raw version of chocolate—which means it’s not processed or heated beyond the point that it becomes dark brown like a bar of Hershey's (or toasted, which is also extremely important). Cacao contains all the antioxidants found in regular chocolate and has more than double the amount of magnesium than cocoa does! 

What About the Taste?

Cacao tastes different from cocoa products and can be slightly bitter. According to the cooking blog and recipe site kitchn: “They both have a noticeable chocolate taste, but cacao has a more earthy flavor, similar to a super-rich dark chocolate. Cocoa is generally sweeter and less bitter than cacao.”

History of Cacao 

Mesoamerican civilizations so revered the cacao bean that it was incorporated into civic and spiritual life, in addition to its nutrition role. Cacao was actually used as a form of currency. The bean was used to pay taxes to the Aztec empire. Cacao was originally used by the Mayans and Aztecs as a sacred food included in their ceremonies and rituals. Known as “the food of the gods” in ancient Greece, cacao was considered a luxury good because of its rarity in South America—and later around the world—but once chocolate made its way to Europe (via Spain), it became more widely accessible.

Cacao’s Checkered Past 

A recent review of international headlines will show that the chocolate industry’s reputation for deplorable labour practices is not just a thing of the past. This in addition to neo-colonial practices by multinational corporations and government actors throughout the regions where cacao is harvested. Even as we celebrate cacao and its cocoa and chocolate relations, we must also insist that the products we purchase are ethically sourced and supplied. This is a long road to be sure, yet we are affirming our commitment to doing just that. 

And Now…Back To The Bean 

Cocoa and cacao are two different types of the same bean. Cocoa is the name given to the processed seeds of cacao trees, which are then turned into chocolate. The word "cacao" refers specifically to unprocessed cacao beans. These beans can be used in a number of ways other than simply making chocolate, including as an ingredient in certain foods. Cacao grows from trees called Theobroma cacao. Cacao trees are native to South America, West Africa, and some countries in Asia. More than half the world’s cacao comes from countries in West Africa, including Ghana and the Ivory Coast.

Roasted vs. Raw

Cacao is an unprocessed form of cocoa. While cocoa undergoes a roasting process, cacao is raw and retains its natural properties. The difference between the two is that cocoa adds sugar to the bean during processing, whereas cacao doesn't contain added sugar. Additionally, while they both contain antioxidants and flavonoids (which are beneficial compounds that help to prevent disease), only raw cacao has anandamide—the neurotransmitter that produces feelings of happiness via serotonin. 

Chocolate vs. Cacao

To begin, let's look at the difference between cacao and chocolate. Cacao is the raw bean form of chocolate, and it's what you would use to make your own homemade chocolate bars (or just eat by itself). Chocolate is made from ground cacao beans combined with a variety of other ingredients like sugar, milk powder or butterfat. While there are many good brands on store shelves today that contain healthy ingredients such as nuts or seeds; most commercial brands also contain unhealthy additives such as corn syrup solids (which have little nutritional value).

One Powerful Theobroma 

Cacao and cocoa are often used interchangeably, but they are very different and have different impacts on your health. Chocolate is a confection (putting the candy in candy bar) made from cacao beans. The word "cacao" comes from the Nahuatl word "cacahuatl," which means "bitter water." Cacao contains antioxidants known as flavonoids, which help fight disease-causing free radicals in the body. Cacao also has minerals like magnesium and potassium, which are essential for cellular function in our bodies.

Is Cacao a Stimulant Like Coffee? 

The answer to this question is yes and no. Yes insofar as the Theobroma tree produces a stimulating effect similar to a half a cup of coffee. No in that it is 99.99% free of caffeine and thus can generally be used for caffeine reduced protocols. 

Health Benefits of Cacao 

Before diving into the science stuff let’s talk about the qualitative benefits of cacao shall we? These are benefits experienced from the inclusion of cacao into various aspects of our life. We aren’t saying if you drink cacao everyday these things will happen just that they could. 

Mood Booster

One thing both cacao, cocoa and chocolate have in common is their mood booster/altering effects. According to an article in The National Library of Medicine: “Chocolate also induces positive effects on mood and is often consumed under emotional stress.

Emotional Health 

Some people, including the team member writing this post, experience feelings of connection and euphoria when drinking or ingesting cacao products. Particularly with ceremonial grade quality, it’s possible that cacao can give you great access to your feelings and emotions. Of course this means that if you are feeling particularly sensitive you may want to save the cacao for later. 

Opens communication 

Cacao is used in group settings, workshops, ceremonies and celebrations to encourage harmony and connection between people. We aren’t sure what in this magical product can make us more social and friendly but there’s enough anecdotal evidence to suggest there’s something there. 

Encourages Physical Activity 

Remember when we said that cacao is a stimulant? Well it most certainly is. As such probably best avoided as a nighttime beverage. That is, unless you want to dance the night away without a hangover. It’s also a great addition to your pre-workout or exercise routine, within moderation of course. 

Productivity Booster

In addition to exercise, cacao can bring energy to your projets and professional pursuits. It could be a substitute for those on a caffeine break or give your morning brew an extra infusion of energy for the day!

What Does Science Say About Cacao? 

The quantitative benefits of cacao regarding human health are widely accepted. And while the following data points are from well-founded scientific consensus, how you apply any of the health benefits (or side effects) of cacao is between you and your healthcare providers.

Ways Cacao Can Improve Health 

At this point we should probably say that this is an education and entertaining publication and we are not healthcare professionals. Having said that, here are the following benefits that the scientific community stands behind.

Lower Blood Pressure

Cacao (via its flavonoids) has been shown to lower blood pressure by improving blood flow to brain and heart, in addition it can aid in preventing blood clots. 

Reduced Diabetes Risk

Cacao has been shown to reduce the risk of diabetes and cacao’s flavonoids help increase insulin sensitivity.  

Reduced Heart Disease Risk 

Decrease risk of heart disease by reducing lower body inflammation and stress on cells 

Reduced Inflammation 

Reduced risk of some cancers, diabetes, arthritis, depression, and Alzheimer’s disease. In addition to their cardiovascular benefit, cacao products also have “flavonoids [that] preserve cognitive abilities during ageing in rats, lower the risk for developing Alzheimer's disease and decrease the risk of stroke in humans.”

Digestive Health 

According this article: “Fiber [sic] in cacao powder promotes healthy digestion and can reduce the risk and symptoms of irritable bowel syndrome and other digestive problems”. In addition cacao is an excellent source of iron, protein, magnesium, potassium and fibre.

Conclusion

Even though this was a love-letter to one of our favourite hero ingredients, cacao, it was also an attempt to answer a question: Are Cacao and Cocoa Interchangeable?  While they may look the same and have similar properties, they do have their own unique flavour profiles. Of course cocoa and cacao share a great deal in common despite not being interchangeable re the health benefits. The final word on this potent bean is, in the end, that every product that emerges, ethically and sustainably, from this sacred seed has the potential to bring healing and joy. 

And who can argue with that?