Cacao vs. Cocoa
Though often used interchangeably, cacao and cocoa refer to different stages in the chocolate-making process.
Cacao typically describes the raw, unprocessed or minimally processed beans and products derived from them—such as cacao nibs or raw cacao powder.
Cocoa refers to the processed form of cacao, especially after beans have been roasted and ground into cocoa powder or made into chocolate.
Understanding the distinction helps consumers better interpret nutritional labels and chocolate quality when shopping for products like Keegan’s Caramels' Chocolate Bars.
Benefits and Challenges
Cacao:
- Higher in antioxidants due to minimal processing
- Often organic and ethically sourced
- Popular in health foods and raw diets
Challenges:
- Bitter flavor may be less palatable
- Higher cost and shorter shelf life
Cocoa:
- Smoother taste due to roasting
- More versatile for baking and candy making
- Longer shelf life
Challenges:
- May lose some nutrients during high-heat processing
- Some mass-market cocoa includes additives or alkalization
Cacao vs. Cocoa Comparison
| Feature | Cacao | Cocoa |
|---|---|---|
| Processing Level | Minimal (raw or low-temp) | Heavily processed (roasted) |
| Nutrient Content | Higher antioxidants | Reduced due to heat |
| Flavor | Bitter, earthy | Smooth, chocolatey |
| Common Forms | Nibs, powder | Powder, mass, chocolate |
| Use Cases | Smoothies, raw desserts | Baking, chocolate products |
How Cacao and Cocoa Work
Cacao beans are harvested, fermented, and dried. If the beans are left raw or only lightly roasted, they retain more natural compounds and are classified as cacao. These can be ground into cacao nibs or powder.
Once beans are roasted, they are classified as cocoa. The cocoa can then be pressed into cocoa butter and cocoa solids, used in making chocolate liquor, bars, and products like Keegan’s Signature Bonbons.
Cacao and Cocoa Techniques
- Cacao fermentation: Essential for flavor development even before roasting.
- Cocoa roasting: Deepens flavor and aroma; a critical step in bean-to-bar production.
- Alkalization (Dutch process): Applied to some cocoa to neutralize acidity and darken color, altering taste and solubility.
Cacao and Cocoa Use Cases
- Cacao: Ideal for raw food diets, healthy energy bars, smoothies, and topping granola.
- Cocoa: Used in baked goods, hot chocolate, confectionery, and chocolate sauces.
Industry Use Cases
- Health food industry: Raw cacao appears in superfood blends and vegan desserts.
- Confectionery: Cocoa dominates mainstream chocolate, truffles, and coatings.
- Functional foods: Both cacao and cocoa are used in nutrition bars, supplements, and high-flavonoid formulations.