Cacao vs. Cocoa: What's the Difference?

Short answer: cacao and cocoa come from the same seeds of the cacao tree, Theobroma cacao. The difference is mostly about wording and how far the beans have been processed. There's no single rule for the two words in everyday English, so the ingredient list tells you more than the name.

Same bean, different steps

Every cacao or cocoa product starts the same way. On the farm, beans are fermented for roughly 36 to 72 hours and then dried. At the factory they're roasted, the shells are removed, and the nibs are ground into cocoa liquor. Pressing the liquor separates cocoa butter from a solid cake, which is milled into cocoa powder.^[1]

Natural vs. Dutch-process cocoa

Some cocoa is treated with an alkaline solution, a step also called Dutch processing, to change its flavor and color. The result can range from light red to almost black.^[1] The method was developed in the early 19th century by the Dutch chocolate maker Coenraad Johannes van Houten. Dutch-process cocoa is less acidic, darker and less bitter than natural cocoa.^[2]

How the two words are used

Brands use the words differently. Some say "cacao" for less processed products and "cocoa" for roasted, finished powder, while others use them interchangeably. If you want to know what's in your cup, look at the ingredient list and how the product was processed, not just the name.

What we use at Catcao

Every Catcao drink starts with Vietnamese Trinitario cacao, mixed to our own recipe. It has a bold cacao aroma, gentle bitterness and a deep finish, and it dissolves into a smooth, thick base that isn't harsh on the throat. We keep it not too sweet, then top it with salted cream or egg cream. Read more in Vietnamese Trinitario cacao: where it grows and how it tastes.

Quick answers

Is cacao the same as chocolate?

No. Chocolate is made from cacao, using cocoa liquor and/or cocoa butter, plus other ingredients such as sugar. Cacao is the bean that chocolate, cocoa butter and cocoa powder all come from.

Is Dutch-process cocoa still cacao?

Yes. It comes from the same beans and has been treated with an alkali, which makes it darker, less acidic and less bitter than natural cocoa.

Sources

Processing Cocoa — International Cocoa Organization (ICCO).
Dutch process cocoa — Wikipedia.