What is the difference between Cacao and Cocoa?

Cocoa beans and cacao beans are often used interchangeably, but there is a subtle difference between the two. Cacao is the purest form of chocolate and refers to the plant species, Theobroma cacao, from which chocolate is made. Cocoa, on the other hand, is the term used for the processed and roasted beans used in the production of chocolate and other cocoa-based products.

What are Cacao Beans?

Cacao beans are harvested from the Theobroma cacao tree, which grows in tropical regions, primarily in South America, Africa, and Asia. The beans are removed from the pod and fermented, a process that develops the chocolate flavor and reduces bitterness. After fermentation, the beans are dried and then roasted to further develop the flavor. These beans are then referred to as cocoa beans.

What are Cocoa Beans?

Cocoa beans are processed to produce chocolate liquor, cocoa butter, and cocoa powder. The beans are roasted at a higher temperature than cacao beans, and the outer shell is removed, leaving behind the nib, which is ground into a paste to make chocolate. Cocoa powder is produced by pressing the chocolate liquor to remove most of the cocoa butter, resulting in a fine powder.

Cacao is Pre-Process; Cocoa is Post-Process

In summary, cacao refers to the plant species, while cocoa refers to the roasted and processed beans. Both cacao and cocoa are essential ingredients in the production of chocolate and other cocoa-based products, and their unique flavors and properties are highly valued by chocolatiers and consumers alike.