A number of studies show that chocolate, especially antioxidant-rich dark chocolate, has remarkable health benefits. The question is, are we eating the chocolate that is good for us? I say cacao, you say cocoa. What is the difference, and is one better than the other? The Founders of Co Chocolat Iman and Luchie tell you all you need to know.
The difference between cacao and cocoa and why it matters.
The word “cocoa” and “cacao” refer to the same thing, the dried seeds of the fruit “Theobroma cacao” which translates as food of the goods. The difference is simply that cacao is how it is referred to by Latin Americans, especially Mexicans who enjoyed it as a hot drink way before English-speaking countries made chocolates. So cocoa is how the English-speaking world spells and pronounces it more easily, while Dutch, German, French, Spanish and many other languages simply use the term cacao.
What is the difference?
But these days, you will notice that products labelled cacao more often than not will refer more to the pure 100% cacao with all of its two main components intact, its cocoa butter(liquid which turn to solid because it’s butter) and its cocoa mass(solids only). This may be as the roasted kernels called nibs, ground cacao or liquor/paste without other ingredients added. Having said that, customers should watch out for companies who are keen to jump on the “cacao superfood” bandwagon and so they insert the word “cacao” in their marketing ploys even as they use the super unhealthy chocolate compound!
Now when we look at labels in grocery shops, we will find products called “cocoa” and they actually refer to cocoa mass. They are used as ingredient to making hot cocoa or for baking. This is normally the more processed, separated cacao solids, because cacao also has semi solid component called cocoa butter. Manufacturers of cocoa (marketing-wise) presume that the customer is after flavor and color, not nutrition. So they’ve already separated the cocoa butter from the cocoa solid. The latter is still brown and gives strong chocolate flavor. So if you are after nutrition, go for 100% cacao in its pure form. For flavor and color only, cocoa mass or solids are sufficient though it has less or devoid of actual nutrients as it has undergone further processing, often even undergoing alkalinizing or the Dutch process which removes cocoa acidity and deepens the brown color.
What is cocoa used for?
They are used as the main ingredient to chocolate-making, for hot chocolate drink, as baking ingredient and these days for savory dishes too! Cocoa butter is also used as a moisturizer by the beauty industry.
What is all the fuss about dark chocolate?
Dark chocolate can be a superfood if it has a high percentage of cacao AND uses ingredients which are also good for you. This is our aim with each of our products at Co Chocolat. That’s why we have Gold Bar which has turmeric and black pepper. We have our Post Work Out Luvv which is 90% cacao and has plant proteins such as chia-, flax-, pumpkin-, sunflower-seeds, dried dates and banana chips. That Skinny has skinny nuts chestnuts and almonds with 65% cacao and sweetness coming from the more glycemic index-friendly coconut sugar, and there’s more. We’ve made eating and drinking chocolates a healthy, happy option!
Recipe:
SUPERMOIST DOUBLE CHOCOLAT CAKE – Perfect for Suhoor.
SERVES: 24
DIFFICULTY: AVERAGE RECIPE
PREP TIME: 15MINS
COOK TIME: 35MINS
TOTAL COOK TIME: 50MINS
INGREDIENTS:
• 3 1/2 c. all-purpose flour
• 2 c. cocoa powder 100%
• 1 c. COCONUT SUGAR
• 2 C DATES SYRUP
• 1Tbsp. baking powder
• 1 Tbsp. baking soda
• 2 Tbsp. instant coffee powder
• 1 tsp salt
• 1 c. OLIVE oil
• 4 pcs. eggs
• 1 – 370 ml can evaporated milk
• 1 Tbsp. vinegar
• 1 Tbsp. vanilla
• 2 c. hot water
INSTRUCTIONS:
1. Mix all dry ingredients and sift 3 times. Set aside.
2. Mix all wet ingredients except hot water using a mixer or a whisk.
3. Combine the wet with the dry ingredients. (You may use a wooden spoon to do
this)
4. Pour in hot water. Mixture will become runny. (Don’t worry.. it will still be good)
5. Pour into a greased and lined baking pan.
6. Bake in a pre-heated 325 degrees oven for 30 mins or until done (for round or
rectangular pans), 15 mins for muffin pans.
7. Frost with ganache (recipe follows) or icing of your choice.
NUTRITION FACTS:
Per Container; 24 pcs
Total Calories: 6964 kcal
Calories per serving: 290 kcal
Carbohydrates: 57 g
Protein: 12 g
Fats: 12 g
*computation based on USDA Food C
Watch the video here: https://www.youtube.com/watch?v=-fRZzWMx9Nc
For more recipes visit: https://cochocolat.com/pages/chocolate-recipes