Cocoa vs Cacao | 農作物專家

When you see ‘Cacao’ on labels it’s letting you know the product – whether it’s nibs, butter, paste or powder – derived from the cacao bean has remained ‘raw’.

For example, raw cacao powder is made by cold-pressing unroasted cocoa beans, this ensures living enzymes are retained while removing the fat (cacao butter).

Once the beans are dried and fermented, manufacturers heat them at a low temperature(to preserve the living enzymes) and goes through a few processes(winnowing, conching etc.) to separate out the fatty part of the bean from the rest of it(key process) leaving you with nibs and butter and after further powder.

Cacao Nibs: this is the chocolatey tasing part of the bean (although its a bit bitter at this stage). Cacao is thought to be the highest source of antioxidants of all foods and the highest source of magnesium of all foods.

Cacao Butter: this the flavour carrying portion of the bean and is a white/caramel i...