Winter is here… time for hot bevvies, but what’s the difference between cocoa and cacao?

Winter is just around the corner but already the weather’s gotten all drizzly and windy and rainy and inspiring us to stay in, cozied up on our couches, Netflix on with a cup of hot cocoa in our hands. Or should that read cacao?

You see just the other day, a satchel of golden-labelled ‘Casa del Cacao’ passed by my desk and its gold-gilded font just made me want to try it right away.

The label read that the contents had been sourced from the finest single-origin estates, “crafted for those who seek ritual, indulgence, and deep connection”.

The wind outside, the rain, me in my cosy tracksuit… why not put the kettle on and see if this ritual really works? I put two spoonfuls in my favourite mug, poured in the hot water, and then read that the true essence of the good stuff is best served with a pinch of sea salt. Here goes, then…

Absolutely delicious. And it sent a certain warmth right through my body. There’s an option to add warm milk, so I tried that too, blending the cacao and the milk until smooth, and even sprinkling a bit of turmeric on top. That, or cinnamon, either work to add to the hearty mix.

Unlike commercial cacao, which is often processed and diluted, “ceremonial” cacao remains pure, unrefined and potent, preserving its natural theobromine, flavonoids, and its rich complexity. Some refer to it as “nectar of the gods”; I say its simply delicious and heart-warming.

But what, in fact, is cacao, and is it different to cocoa? The terms are often used interchangeably, but they do refer to different stages and forms of the chocolate-making process. Here’s a breakdown of the differences:

Cocoa refers to cacao that has been roasted at high temperatures and is what you would typically find in baking aisles. It has often been roasted and alkalised so as to reduce its natural bitterness. While cocoa is milder and smoother to drink than cacao, it does lack in nutritional value. The plus side of cocoa is that its friendly to use in baking yummy things like cupcakes and chocolate-filled croissants. But I digress…

Cacao refers to the raw, unprocessed form of the beans from the cacao tree (known as “theobroma” cacao). Raw cacao powder is made by the cold-pressing of unroasted cacao beans to remove fat (or cacao butter). Its flavour is clearly more bitter and intense than that of cocoa and, due to its not being roasted, the produce retains more nutrients – hence it’s so much better for your health. Also, due to less processing, cacao is higher in antioxidants, magnesium, and flavonoids due to less processing.

So many good reasons, then, to enjoy the natural, original, far-superior-in-quality product.

Casa del Cacao offers two cacao options: one from Costa Rica, and one from Mexico. Both are ‘criollo’ cacaos (made from thin-shelled quality beans); the one from Costa Rica has a delicate chocolate-y undertone, and the one from Mexico is kind of fruity in its essence. I kind of like them both equally.

But don’t just take my word for it. Try the product yourself. You can buy Casa del Cacao direct from the brand’s website at casadelcacao.co. Believe me, you will taste the difference, and certainly feel a lot better for it.

Antonino Tati

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