Cacao vs Cocoa — What’s the Difference?
The words cacao and cocoa are often used interchangeably, but they aren’t quite the same. Both come from the same bean — the seed of the cacao tree — but the difference lies in how that bean is processed.
What is Cacao?
Cacao refers to the bean in its more raw or minimally processed state. After harvesting, the beans are fermented and dried. At this stage, they’re still considered cacao.
Products labelled “cacao” are usually:
- Less processed
- Not heavily roasted
- Closer to the bean’s natural flavour profile
Cacao nibs and raw cacao powder are common examples. The flavour tends to be more bitter and slightly fruity, with a sharper edge.
What is Cocoa?
Cocoa is the term used once the beans have been roasted. Roasting changes the flavour significantly, developing the deeper, smoother chocolate taste most of us recognise.
Cocoa is used in:
- Milk chocolate
- Most dark chocolate
- Baking chocolate
- Cocoa powder for cakes and drinks
It typically tastes rounder and richer than raw cacao.
What Does “70% Chocolate” Mean?
When a chocolate bar is labelled 70%, it refers to the percentage of cocoa solids in the chocolate.
That percentage includes:
- Cocoa mass (ground cocoa beans)
- Cocoa butter
The remaining percentage is usually sugar, and sometimes milk solids (in milk chocolate).
Higher percentages generally mean:
- Less sugar
- A stronger chocolate flavour
- A more pronounced bitterness
A 70% chocolate is often considered a balanced dark chocolate — noticeable depth without being overwhelming.
In Short
Cacao and cocoa start from the same place — the bean. The difference lies in the roasting and processing, which shapes flavour and texture.
Whether you prefer the sharper notes of cacao or the familiar richness of cocoa, it all begins the same way.