What is cacao?
Theobroma cacao is often referred to by its common name cacao or cocoa. This amazing tree produces a fruit called pods, which is where the cacao bean is found. To make cacao, these pods are hand-picked and cracked open to harvest the raw cacao beans inside.
Cacao can refer to the various food products which are made from the pods, including Cacao nibs, butter, paste or powder. The processing of the Cacao bean, will turn it into either Cacao or Cocoa. Raw Cacao is made by cold pressing, the un-roasted cacao bean, which removes the cacao butter. Where as Cocoa is formed from a different process, which involves roasting the pods at high temperatures, changing the molecular structure and therefore, altering the nutritional value of the bean and reducing the antioxidant and flavonol content. This processing was originally developed to reduce the bitterness of the cacao, ensuring a softer, less bitter flavour, but unfortunately it takes away many health benefits at the same time. Less processing and heating will result in higher antioxidant content and greater overall nutritional value.