Often, society is educated that cocoa powder, chocolate in “pure” form, and cocoa drinks are good for us due to chocolate having high antioxidant benefits. But the truth is, it’s not the chocolate per se, but the cacao beans that hold the true power. Today I’m breaking down the difference of cacao and cocoa powder (though the facts hold true for any form of these two versions of chocolate).
What is cacao powder?
Cacao powder is made from the fruit that comes from the Theobroma cacao tree. The tree produces a beautiful fruit, and that fruit is opened up to harvest the beans inside. The beans are fermented and processed at a low temperature, then finally ground into a powder. This process keeps the original flavor and (incredible) nutritional benefits in tact.
What is cocoa powder?
Cocoa powder is also derived from the Theobroma cacao tree fruit. The beans from the fruit are roasted over high temperatures and mixed with additives such as sugar and dairy, changing the flavor slightly and reducing the nutritional benefits significantly. It was invented as an alternative to cacao powder as the high processing method made it easier to mix with water.
What’s the difference?
The taste is almost identical. The main difference comes in the form of nutritional value. Cacao powder is considered superfood. It’s rich in antioxidants and high in minerals that your body needs. It’s an incredible source of iron, magnesium, potassium, fiber, and protein. And because of the antioxidants, cacao powder can help to lower blood pressure, reduce inflammation, and reduce heart disease.
Due to how cocoa powder is made, almost all nutritional benefits are lost in the processing method. If you Google “cocoa powder health benefits”, many websites come up claiming its nutritional power. But the truth is, the high heating process decreases the nutritional value of the original fruit by more than half. In addition to that, the additives, flavors, dairy, and sugar all play a factor as well when it comes to the effectiveness of the powder when discussing nutrition.
How can I use cacao powder in place of cocoa powder?
Easy! Throw out your cocoa powder and purchase cacao powder instead. It’s a simple 1:1 ratio in terms of substituting cacao powder for cocoa powder in any recipe. The taste will be the same, but the health benefits will significantly increase! You can use cacao powder for any baking recipe, hot cocoa recipe, or even in your coffee for an added punch of flavor (and antioxidants).
I’ll end by asking you this – what’s in your kitchen right now? Cacao or cocoa powder?
