Ever debated using cacao vs cocoa when baking? It turns out they're not just two different ways to spell chocolate.
Cacao vs. Cocoa: What’s the Difference?
Updated on Aug. 15, 2019
You love chocolate, but decoding the options at the grocery store can honestly be a challenge. There are all kinds of bars, chips and powders on the shelves, each claiming to be “pure” or boasting a specific percentage of cacao. You might know what you’re looking for and automatically reach for milk chocolate chips to make your favorite baked good. But what about the claims that products like cacao nibs are better for you? Not to worry! It’s easy to demystify the baking aisle once you understand the difference between cacao and cocoa.
Cacao vs. Cocoa: Here’s the Breakdown
Each has a unique flavor, texture and set of health benefits. Not only that, but cacao and cocoa also differ in the way they melt, so you won’t want to choose the wrong ingredient for your recipe.
What Is Cacao?
It’s raw and unprocessed chocolate. All chocolate making starts at the cacao tree, the Theobroma cacao. These tall trees produce large, hard-shelled pods, which are split open when ripe to reveal 30 to 50 cacao beans. Instead of being the dark color we associate with chocolate, these beans start out white and glossy and darken as they’re fermented and dried.
Everything you’ll find at this stage—the tree, pod and fermented beans—is known as cacao. Because it’s raw and unprocessed, cacao retains its minerals, antioxidants and flavonoids. It’s almost always more expensive than cocoa products but you can find it at the store in a few forms. The cacao nibs come from ground-up pieces of the beans, and they’re left mostly whole and unprocessed. When the nibs are finely ground, they make cacao powder like this.
The nibs and cacao powder smell like chocolate, but they’re not sweet and are intensely bitter. Both products are on our list of keto-friendly foods.
What Is Cocoa?
After the beans are fermented, they can be roasted at high temperatures to concentrate their chocolaty flavor. At this point, the product is referred to as cocoa. Roasting the bean changes its molecular structure and destroys many of the nutrients contained in the cacao bean. After they’re roasted, the beans are ground and milled to separate the cocoa butter from the cocoa liquor (which, despite its name, does not contain any alcohol at all).
Cocoa comes in many forms. The cocoa liquor can be distilled down to create pure cocoa powder, which is often sold unsweetened for baking purposes. If the cocoa is processed with added sugars, you get chocolate bars and chips. These bars often contain a cocoa percentage; the higher the number, the darker the chocolate (and, the more beneficial it is for your health). If milk is added to the mix, the product is labeled as “milk chocolate.”
Can You Substitute Cacao for Cocoa?
If your baking recipe calls for cocoa powder, you can swap in cacao powder. Just be aware that cacao is generally more bitter than cocoa because it’s unroasted and has no added sugars. Keep in mind that cacao nibs won’t melt like processed cocoa bars or chips. You can fold them into ice cream or sprinkle them on top of baked goods to add an unsweetened chocolate flavor, but they will retain their crunchy, nut-like texture.
Find a Recipe That Calls for Cocoa
Fudgy Layered Irish Mocha BrowniesMy husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. These decadent treats are the result, and we really enjoy them! —Sue Gronholz, Beaver Dam, Wisconsin
Chocolate Cream PieWith a shortened baking window for the crust and a quickly cooked filling, our chocolate cream pie comes together with minimal hands-on time.
Cannoli CakeA luscious, chocolate-studded cannoli filling separates the tender layers of this rich cannoli cake, which (surprise!) starts with a packaged mix. Serve it chilled, with Italian red wine, as desired.
Chocolate Macadamia MacaroonsThis perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
Tangerine Chocolate SemifreddoWhen I wanted a new frozen treat for my family, I came up with this citrusy, chocolaty version of classic Italian semifreddo. For an elegant presentation on special occasions, top each serving with whipped cream, a tangerine section and baking cocoa. —Claire Cruce, Atlanta, Georgia
Delicious Potato DoughnutsI first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. —Pat Davis, Beulah, Michigan
Chocolate Espresso-Nut TorteI love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. —Thomas Faglon, Somerset, New Jersey
Chocolate Lover's Mousse TorteWith layer after luscious layer of creamy filling and cake, Chocolate Lover’s Mousse Torte proves irresistible every time. —Brenda Fisher, Stella, Missouri
Classic Chocolate CakeIf you need to learn how to make chocolate cake from scratch, this easy homemade chocolate cake recipe is a perfect place to start. It appeared on a can of Hershey's cocoa way back in 1943. I tried it, my boys liked it, and I've been making it ever since. —Betty Follas, Morgan Hill, California
Fudge CookiesDelight in the rich, fudgy goodness of these easy-to-make fudge cookies. Perfect for chocolate lovers, these cookies combine semisweet chocolate, unsweetened chocolate and cocoa powder for an intensely chocolaty treat.
Mocha CakeHave your coffee and eat it, too, by baking our three-layer chocolate mocha cake with a cream cheese-espresso frosting.
Hot Chocolate TiramisuInstead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
Chocolate Almond CakeFluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon
Truffle-Filled Cookie TartsI made chocolate truffles as a Christmas tradition for many years. I created this recipe to incorporate my truffles into the center of fudgy cookies. It was a hit with friends and family.—Patricia Harmon, Baden, Pennsylvania
Nana's Chocolate Cupcakes with Mint FrostingEven though Nana is no longer with us, her treats bring me so much joy every time
I bake them. For a more indulgent version, double the frosting and pile it on high! —Chekota Hunter, Cassville, Missouri
Napoleon CremesFor the annual Christmas open house we host, I set out a buffet with lots of food and candies like these lovely layered treats. They're so creamy, and with a green pistachio layer of pudding peeking out, they're very merry. —Gloria Jesswein, Niles, Michigan
Chocolate Truffle CheesecakeIf you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, Maine
Brownie Bourbon BitesChocolate and chopped pecans flavor these simple, spirited treats. Make a double batch so you can give some as gifts and savor the rest!—Paula Kirchenbauer, Newton, New Jersey
Chocolate Cake with Vanilla FrostingYou can get a moist, flavorful cake without any weird ingredients using this recipe for chocolate cake with vanilla frosting. The smooth vanilla buttercream filling makes each slice a decadent delight.
Chocolate AmarettiThese classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin
One-Bowl Chocolate CakeIt's quick, it's tasty and there's minimal cleanup: That's one-bowl chocolate cake in a nutshell! It comes together in 15 minutes, and it'll be ready for icing by the time you've finished dinner.
Skillet BrowniesSkillet brownies boast a rich, chocolaty flavor and the perfect velvety, fudgy texture. Serve them warm with ice cream, whipped cream or strawberries, and you'll be more than pleased.
Turtle BrowniesChocolate, caramel and pecans —how can you go wrong with turtle brownies? This recipe is quick and easy to make and might just become one of your new favorites.
Mini-Chip Cocoa PancakesWhip up a batch of cocoa pancakes dotted with mini chocolate chips to satisfy your chocolate cravings first thing in the morning. Yum! —Joyce Moynihan, Lakeville, Minnesota
Hot Fudge CakeThis hot fudge cake is so decadent, rich and chocolatey that you may want to serve it with a tall glass of milk and a stack of napkins. Honestly, aren’t those always the best desserts?
Chocolate Maple BarsMy family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan
Contest-Winning Chocolate Angel Food CakeAt once rich and fluffy, this chocolate angel food cake will be a celebrated delight.
Egg-Free Double Chocolate Banana MuffinsThese double chocolate banana muffins make the best use of any brown bananas you have left in the fruit bowl. Mash them into our chocolate muffin mix and you have a delightful snack in under half an hour.
Hot ChocolateIt is time to skip the mix! Learn how to make the best hot chocolate you have ever tasted. This decadent recipe is as easy as it is delicious.
Frosted BrowniesThese Frosted Brownies have an amazing chocolate frosting that you'll adore. Sit back and savor every bit of the chewy brownie base and rich, fudgy frosting.
Double DelightsYou get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. —Ruth Ann Stelfox, Raymond, Alberta
Chocolate Beet CakeThe first time I baked this cake, my son loved its moistness, and he couldn't taste the beets.—Peggy Van Arsdale, Crosswicks, New Jersey
Warm Chocolate Melting CupsThese little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light—less than 200 calories apiece! —Kissa Vaughn, Troy, Texas
Malted Chocolate & Stout Layer CakeIf you want a dessert that will take the cake at a St. Patrick's Day celebration, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
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