Cacao Vs Cocoa: Processing
The question “What is the difference between cacao and cocoa?” is one we get asked all the time! The answer is simple, yet layered, so we’ll explore it in this 5-part series. Follow along to uncover how cacao and cocoa differ culturally, nutritionally and in their uses. In this post, we focus on how cacao and cocoa are processed and the impact industrial practices have on people and the planet.
Links to Other Parts of the Series:
How cacao is processed
To understand the difference between cocoa and cacao let’s look at how each are processed. Cacao is minimally processed, reaching us in a raw form packed with nutrients. After harvesting, cacao beans are fermented and dried but not roasted, preserving their rich nutritional profile. Fermentation develops the flavour of cacao beans and tempers their natural bitterness. For cacao powder, the beans are cold-pressed to separate cacao butter from cacao nibs, which are then ground into powder. This careful process keeps the living enzymes intact, resulting in a superfood rich in antioxidants, minerals, and nutrients.
Ceremonial Grade Cacao differs slightly, as it retains its cacao butter to form a smooth, velvety paste. Sacred Ceremonial Cacao is crafted with 100% pure Ceremonial Grade Heirloom Criollo Cacao, honouring traditional methods that aim to enhance well-being and deepen connections to self, spirit, and nature. Find out How to Activate Your Ceremonial Cacao.
How cocoa is processed
Cocoa’s processing involves additional steps, which alter its flavour and nutritional content. After fermentation and drying, cocoa beans are roasted at high temperatures, which changes their structure. The beans are then pressed to extract the butter, and the remaining solids are ground into cocoa powder. Often, the powder undergoes “Dutch processing,” where it’s treated with an alkalising agent to reduce bitterness and enhance sweetness. Roasting and alkalising produce a smoother, milder powder commonly used in traditional baking, but these processes reduce the living enzyme content and overall nutritional value.
Why the difference matters
The processing journey of the cacao bean, whether it becomes cacao or cocoa powder, demonstrates its unique versatility. Whether you prefer of the bold flavour of raw cacao or the softer notes of cocoa, understanding the journey from pod to powder enhances the experience and appreciation of every bite or sip.
Cacao powder quality can vary significantly based on factors like origin, processing, and added ingredients, all of which affect flavour, texture, and nutrition. Additionally, the ethical dimensions of cacao production are crucial to consider, which we’ll explore further in our next article. Supporting brands that prioritise ethical sourcing and regenerative farming ensures a positive impact on both communities and ecosystems.
Conclusion
Ultimately, cacao invites us to explore and indulge in life’s simple pleasures with mindfulness. It’s a reminder that joy lies in everyday experiences and that intention can transform the ordinary into the extraordinary. Thank you for joining us on this journey and supporting Ashaninka communities with Sacred Taste Cacao!
Read on to find out how the nutritional profile of cocoa and cacao differ in the final part of our series Cacao Vs Cocoa: Nutrition.
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Last edit: 11 December 2024