Cocoa Powder vs. Cacao Powder: What’s the Difference?

Cocoa and Cacao powder both come from the cacao beans of Theobroma cacao trees. These powders are a key ingredient in chocolate, coffee, and a wide range of bakery items. But do you know that there are several differences between cocoa and cacao powders?

Cacao mainly refers to the raw beans harvested from the cacao tree. These beans after grinding and roasting give you cocoa powder. So, it is fair to say that the main difference between these two powders is in the way they are processed.

The founder of Geohoney and the CEO of BA Barry Group, Mr. Basem Barry says

“Cocoa Powder and Cacao Powder have several differences in terms of their processing, nutritional profile, flavors, and culinary applications and you need to know them in detail to make the right purchasing decision.”

This blog covers the main differences between cocoa powder and cacao powder in detail. With this information, you will be instantly able to identify which of the two will work best in your recipes or for daily use so keep on reading till the end.

• What is Cacao Powder?

• What is Cocoa Powder?

• Cocoa Powder vs. Cacao Powder: Key Differences

• Processing

• Nutritional Profile

• Flavor

• Health Benefits

• Applications

What is Cacao Powder?

Cacao Powder is a natural substance obtained from raw and cold-pressed cacao beans produced at low temperatures. To make cacao powder, raw cacao beans from the Theobroma cacao tree are collected, fermented, and dried. The dried product is cold pressed at low temperatures which removes fat or cacao butter from it.

The solid that remains is then milled to obtain a  powder featuring a bitter taste. Cacao powder is made by minimum processing of the cacao beans which preserves most of its nutritional value.

The cacao powder is often labeled and packaged as vegan. This is because there is minimum processing and the inclusion of additives involved in its preparation.

What is Cocoa Powder?

Cocoa powder is a popular culinary ingredient that is made from cocoa beans that have been roasted and then pressed at very high temperatures. The roasting of the fermented and dried beans in high heat removes fat or cocoa butter and yields powder with a sweeter flavor profile after milling.

Cocoa powder is mainly available in two types i.e., raw organic cocoa powder and Dutch-processed or alkalized cocoa powder. The latter type of cocoa powder gets this name because it is treated with alkalizing agents to get rid of the acidity and create a smoother, mellow, and sweet flavor.

Cocoa Powder vs. Cacao Powder: Key Differences

Following are the main points that will help you clearly differentiate between cacao powder and cocoa powder.

1. Processing

The cacao powder and cocoa powder mainly differ in the way they are processed. Cacao powder is little processed and at lower temperatures. While the processing of the other involves additional steps and higher temperatures.

Following are the main steps involved in the preparation of cacao and cocoa powder

• First, you need to harvest cacao beans from the Theobroma Cacao Tree. You can find these beans inside pod-like fruits of these trees where each contains about 20-60 beans enveloped by a sweet and sticky pulp.

• The next step is fermentation where the beans are poured into heaps or special bins and covered with banana leaves for several days. Fermentation destroys the coat of the seed and kills germs. It also creates the sweet chocolate taste and aroma of beans.

• Now the beans are ready to dry under the sun for several days. This is done to remove excess moisture from the beans.

To Make Cacao Powder

• The dried beans are first cold-pressed to extract cacao butter from the solids.

• These beans are then crushed to separate cacao nibs from the outer shells.

• The nibs are then ground into cacao powder with very fine grains. All of these processes take place at low temperatures which preserves most of the nutrients in the final product.

To Make Cocoa Powder

• The dried beans are roasted at high temperatures which enhances the flavor.

• These beans are then ground to create chocolate liquor.

• The liquor is pressed to remove most of the cocoa butter leaving cocoa powder with a sweeter flavor.

2. Nutritional Profile

Cacao powder being minimally processed is richer in antioxidants like flavonoids and minerals like iron, magnesium, etc. It also contains mood-enhancing chemicals like serotonin and anandamides.

The roasting of cacao beans to make cocoa powder leads to the removal of some of its nutritional components like antioxidants.

Here is a brief comparison between the nutritional profile of the cacao and cocoa powders

3. Flavor

The minimal processing gives cacao powder an intense and bitter flavor.

On the other hand, the roasting of the beans for making cocoa powder enhances the sweet character of the powder. This powder has a mildly sweet taste which makes it ideal for making chocolate and baking items.

4. Health Benefits

The use of raw cacao powder can enhance your heart health, reduce inflammation, and prevent cell damage due to its high antioxidant content. Its high mineral content also supports muscle function and blood pressure regulation. The presence of serotonin and other mood enhancers in this powder leads to a feeling of well-being and it also promotes better sleep.

Cocoa powder is low in calories and proteins which makes it ideal for people who wish to lose weight. It also has antioxidants to some extent along with compounds like theobromine and phenylethylamine which improve overall health.

5. Applications

Cacao powder is perfect for recipes where you need a strong chocolaty flavor. It is ideal for

• Smoothies

• Energy Balls

• Raw Desserts

• Other no-bake recipes  

• Decadent Desserts like flavor-rich brownies, dark chocolate cakes, or intensely flavored truffles

Cocoa powder is perfect for baking owing to its smooth texture and sweet flavor profile.

It is used to make

• Cakes

• Cookies

• Brownies

• Hot Cocoa

• Chocolate Chip Cookies

• Chocolate Milkshakes

Conclusion

Both cacao and cocoa powders have different processing methods, distinct tastes, textures, and nutritional profiles. If you are a more health-conscious individual who enjoys recipes with intense chocolaty flavors, you can try out cacao powder.

However, if you love baking in your free time and you love recipes with mildly sweet but pleasant flavors, you can go for cocoa powder.

The choice between these two powders mainly depends on your recipe requirements, health goals, and flavor preferences. So, always consider these factors before buying cocoa or cacao powder to get the best results.