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A Beginner’s Guide to Cacao Powder
Raw cacao powder is a must-have ingredient for any cupboard. Whether you want to boost the nutritional value of your meals or add a touch of indulgent chocolate flavour, it’s incredibly versatile and easy to use.
From enhancing your morning smoothie to creating homemade treats, cacao opens up endless possibilities. And with its natural health benefits, it provides more than just a chocolate hit.
In this article, we cover all the cacao powder basics, so you can make informed choices about enjoying this natural superfood.
What is Cacao Powder?
Cacao powder is made from raw cacao beans (the seeds of the cacao tree) which are processed at low temperatures to preserve their nutrients.
Unlike cocoa powder, which is roasted, cacao powder retains more of the natural antioxidants, vitamins, and minerals. It has a rich, slightly bitter chocolate flavour, making it a popular choice for both sweet and savoury recipes.
Packed with nutrients and free from artificial additives, cacao is celebrated as a superfood for its potential health benefits and incredible versatility.
How is Cacao Powder Made?
Cacao powder is made through a careful process that focuses on preserving the natural nutrients of the cacao beans.
First, the raw cacao beans are harvested from the pods of the cacao tree and then fermented to develop their flavour. After fermentation, the beans are dried and gently processed at low temperatures to ensure they retain their nutritional content. Once dried, the beans are cracked and separated into nibs, which are then cold-pressed to remove the cacao butter. What remains is a nutrient-rich powder that is finely ground into the cacao powder we use.
This low-heat process helps preserve the natural antioxidants, vitamins, and minerals that make cacao powder a sought-after superfood.
Why is Cacao Powder Good For You?
Cacao is packed with nutrients that can contribute to overall health and well-being.
It’s an excellent source of antioxidants, which help fight free radicals in the body and support cellular health. Rich in magnesium, cacao powder plays a vital role in muscle function, energy production, and maintaining a healthy heart. Additionally, it contains iron, which is essential for oxygen transport in the blood, and potassium, which supports heart health and helps regulate blood pressure.
Cacao also contains natural compounds like theobromine and flavonoids, which are known to promote mood enhancement and brain health.
How Much Cacao Powder a Day for Health Benefits?
The recommended amount of cacao powder to consume daily for health benefits typically ranges between 1 to 2 tablespoons.
This amount provides a good balance of essential nutrients and natural compounds like flavonoids without overloading your diet with excess calories or caffeine. Keep in mind that moderation is key—while cacao offers numerous health benefits, consuming too much can lead to unwanted effects, such as increased sugar intake if paired with sweeteners.
Opt for unsweetened, raw, or minimally processed cocoa products to maximize the health benefits and ensure you’re enjoying it as part of a balanced diet.
How to Use Cacao Powder
Cacao powder is incredibly versatile and can be used in a variety of delicious ways.
Add cacao powder to smoothies for a chocolatey boost that pairs well with fruits like bananas or berries. You can also stir it into oatmeal or yogurt, giving your breakfast a rich, chocolatey flavour along with added nutrients.
Although cacao powder can be used in baking in place of cocoa, it is best used raw (or at low temperatures) to retain nutrients.
Whisking cacao powder into warm milk or a plant-based alternative is a great way to indulge chocolate cravings. You can add a touch of natural sweetener if you wish, but it is also great unsweetened.
Finally, you can sprinkle a little cacao powder into your coffee to create a mocha-style drink or blend it into energy balls with nuts, seeds, and dried fruit for a quick, nutrient-packed snack.
With a little creative thinking, there are endless ways to use cacao powder to create healthy alternatives to chocolate.
Tips for Balancing Flavour When Using Cacao Powder
Cacao powder has a naturally bold and slightly bitter flavour, so balancing it out can really enhance your recipes. Here are some tips to get the most out of its unique taste.
Pair it with natural sweeteners
Ingredients like honey, maple syrup, or mashed bananas can complement cacao powder’s bitterness while adding a touch of natural sweetness.
Use creamy ingredients
Blending cacao powder with items like almond butter, coconut cream, or avocados can help mellow the bitterness and create a smoother, richer flavour profile.
Add a pinch of salt
A small amount of salt can bring out the cacao’s natural flavour and subtly tone down any overwhelming bitterness.
Combine with spices
Warm spices like cinnamon, nutmeg, or chili powder add complexity and balance to cacao-based dishes.
Try adding a whole vanilla pod to your stored cocoa powder, to add a hint of sweetness.
Pair with fruits
Sweet fruits like ripe berries, oranges, or even dates pair wonderfully with cacao powder and help create a naturally well-rounded flavour.
With these tips, you can create delicious cacao-based treats that highlight its unique flavour without letting the bitterness overpower the dish.
Buying and Storing Cacao Powder
When it comes to buying and storing cacao powder, a little knowledge goes a long way in ensuring you get the best quality and retain its rich flavour for longer.
Where Can I Buy Cacao Powder?
You can find cacao powder at most grocery stores, typically in the baking aisle or health food section. It’s also widely available at speciality health food stores and organic markets.
If you prefer shopping online, numerous retailers and brands offer cacao powder on websites like Amazon, Thrive Market, and other health-oriented platforms. When purchasing, look for cacao powder labelled as “raw” or “minimally processed” to ensure you’re getting a product with maximum nutrients and pure flavour.
Organic and fair-trade options are also worth considering for high-quality, ethically sourced cacao.
Our cacao powder is raw and organic, and available to buy online with bulk buy savings.
How to Store Raw Cacao Powder
To keep your raw cacao fresh and flavorful, it’s important to store it properly.
Always keep your cacao powder in an airtight container to protect it from moisture and contaminants. Store it in a cool, dry place, away from direct sunlight or heat, as exposure to these elements can degrade its quality and taste over time (the pantry or a kitchen cabinet works perfectly for this purpose). Also, make sure the lid is securely closed after each use to prevent clumps from forming due to humidity.
Proper storage will help maintain the powder’s rich flavour and nutritional benefits for months.
A Final Word
As we have seen raw cacao is a versatile and nutritious addition to any pantry. Used unsweetened, especially when mellowed by dairy or other creamy ingredients, it provides the ideal sugar-free chocolatey hit.
By choosing high-quality raw organic cacao and storing it correctly, you can ensure that it remains fresh and packed with nutrients. Why not explore the possibilities and enjoy incorporating this superfood into your daily routine? It’s a small change that can make a big difference!
Keen to learn more about why some foods earn superfood status? Read our in-depth article ‘What Are Superfoods?’
Take a look at our cacao products, or explore our larger range of superfood smoothie ingredients.
This article was reproduced on this site with permission from operafoods.com.au the “Superfood Ingredients Wholesalers”.
See original article:- A Beginner’s Guide to Cacao Powder
Cacao vs Cocoa. What’s The Difference?
There’s a lot of buzz around raw cacao, but is it really just good old-fashioned cocoa with a new name and a healthy rebrand? In this article, we explore the ins and outs of cacao vs cocoa and try to discover the real difference between the two.
What Is Cacao?
In essence, cacao is the term used for the plant that provides the raw material for chocolate. The cacao tree, scientifically known as Theobroma Cacao, produces fruits called cacao pods that contain cacao seeds. Interestingly, these seeds are also referred to as cocoa beans. Due to the lack of regulation on naming associated products, “cacao” and “cocoa” are terms often used interchangeably.
Nowadays, it’s widely acknowledged that when we refer to cacao, we mean the raw and natural form of chocolate. Found in the form of cacao powder or cacao nibs, this unsweetened ingredient is celebrated as a genuine superfood.
When purchasing cacao, it’s important to ensure it’s truly raw. Some manufacturers may label their products as cacao which, although legit, may have been roasted.
What are cacao nibs?
Cacao nibs are essentially small, crunchy fragments of cacao beans that have been dried, fermented, and crushed. These nibs are the purest form of chocolate, offering a robust and intense chocolate flavour with a slightly bitter edge. Packed with nutrients, they are a rich source of fibre, antioxidants, and essential minerals like magnesium and iron.
Cacao nibs are incredibly versatile and can be used as a topping for smoothie bowls, incorporated into trail mixes, or even sprinkled over oatmeal for an added crunch and a healthy boost. Whether you’re a chocoholic or just exploring healthier alternatives, cacao nibs provide an excellent way to indulge guilt-free.
Our cacao nibs are raw and organic.
The Difference Between Cacao and Cocoa
The main difference between cacao vs cocoa lies in the way it is processed. It is from here that all the other differences follow.
The journey from cacao bean to a raw cacao product is a fascinating one, rich in tradition and craftsmanship. It all starts with the cacao tree, where ripe cacao pods are harvested by hand. Inside these pods lie the precious cacao beans, encased in a sweet, pulpy substance. The beans, along with the pulp, undergo a fermentation process lasting several days. This crucial step influences the flavour profile of the cacao, transforming it from bitter and astringent to rich and aromatic. Once fermentation is complete, the beans are carefully dried under the sun to reduce moisture content and develop their full array of flavours.
After drying, the cacao beans are sorted and cleaned to remove any impurities. The beans are then cracked open to separate the shell from the nib within. It is the absence of high-temperature roasting that distinguishes raw cacao from traditional cocoa. Instead, the nibs may be gently ground at low temperatures to create raw cacao powder or left whole as cacao nibs. This minimal processing ensures that the cacao retains all its natural antioxidants and nutrients, providing a healthier alternative for chocolate lovers.
To create powder, the nibs are ground into a thick paste. Since the beans naturally contain fat, or cocoa butter, this forms a liquid known as cocoa liquor. The fat is then extracted through pressing, leaving behind the powder. Strictly speaking, when made from raw nibs, it is called cacao powder, and from roasted nibs, it’s known as cocoa powder.
Cocoa powder can undergo additional processing to decrease its acidity. Through an alkalizing process, it becomes less bitter, resulting in a sweeter taste, a darker colour, and increased solubility. This is fantastic for chocolatiers working to enhance flavour and texture, but it unfortunately comes at the cost of reducing certain nutrient levels in the cocoa.
So, what of those nutrient levels? Is cacao healthy?
The Benefits of Cacao.
Cacao and cocoa are both loaded with vitamins and minerals, but cacao retains more of its nutrients because it’s minimally processed. Cocoa nibs are especially healthy as they contain all the beneficial fats found in the original beans. Raw cacao is a great source of magnesium, potassium, and calcium, and it’s one of the most antioxidant-rich foods on the planet. Yes, raw cacao contains powerful antioxidants that provide energy to both the mind and body. However, the heat processing used to make cocoa powder significantly reduces these nutrients.
For those looking to enjoy a chocolatey treat while maximizing their intake of beneficial compounds, raw cacao provides a friendly, nutrient-dense alternative. It’s a total win-win.
The benefits of cacao for weight loss
Most of us can’t resist chocolate, right? We’re aware that it’s packed with mood-enhancing chemicals, but it also comes with its share of fats and sugars, making it not the healthiest choice.
However, raw cacao is a different story when it comes to weight management. It’s known not only for lifting our spirits and keeping our outlook positive but also for potentially boosting metabolism and enhancing calorie burning.
Additionally, cacao may help curb appetite by regulating certain hormones. That’s another win for cacao.
Can I use cacao instead of cocoa?
You can substitute cacao powder for cocoa powder whenever you need to add a chocolatey flavour to your recipes. While the two can be used in similar ways, cacao might be a bit less soluble than cocoa. Therefore, you can begin with a 1:1 swap. Keep in mind that baking with raw cacao powder could destroy some of the antioxidants and heat-sensitive nutrients it contains.
To retain its nutritional benefits, it’s best to use cacao in raw creations like bliss balls, smoothies, or raw brownies.
Cacao nibs are a great substitute for chocolate chips, although they won’t melt in the same way. That means you can’t melt and pour them, but you can definitely mix them into cookies and cakes. Keep in mind that baking can reduce their nutritional content, so use them thoughtfully. They’re also perfect for adding a satisfying crunch to granola, trail mix, or ‘nice’ cream.
Does cacao taste like chocolate?
Yes, cacao does taste like chocolate, but with a few key differences.
Raw cacao has a more intense, bitter flavour compared to the sweeter, more mellow taste of processed chocolate. While you won’t get the same creamy sweetness you might expect from a milk chocolate bar, many people appreciate cacao’s rich, earthy profile, especially when they are drawn to darker chocolates.
If you’re new to cacao, it might take a little time to adjust to its distinctive taste, but many find it rewarding, especially considering its health benefits. If you have sworn off chocolate. especially if it has been a while, you may find that cacao is just the thing that you have been missing.
Raw chocolate and cacao have a robust and bitter profile, similar to indulging in 90% dark chocolate. When you eat raw cacao nibs by themselves, it’s almost like chewing on coffee beans. However, when paired with other ingredients, their chocolate flavour really shines.
How to store cacao powder
To keep your cacao powder fresh and maintain its rich flavour, it’s essential to store it properly. Firstly, ensure that your cacao powder is kept in an airtight container to prevent it from absorbing moisture or odours from other foods. Place the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat sources, which can degrade the quality of the cacao. Refrigeration isn’t necessary and can introduce unwanted humidity, so it’s best to avoid storing cacao in the fridge.
When stored correctly, cacao powder can last for several months, allowing you to enjoy its chocolatey goodness in a variety of recipes.
You can store cacao nibs in the same way, but as they contain fat they will have a shorter shelf life.
As we have seen, cacao is the ideal way to satisfy your chocolate cravings. And choosing raw, organic cacao vs cocoa means you can take full advantage of the health benefits of this superfood. So in the battle of cacao vs cocoa it would seem that cacao is a clear winner.
Have you tried our organic drinking cacao yet?
This article was reproduced on this site with permission from operafoods.com.au the “Smoothie Ingredients Supplier”.
See original article:- Cacao vs Cocoa. What’s The Difference?
Is cocoa powder gluten free?
If you are simply avoiding gluten, then discovering that some ingredients may contain trace amounts of gluten is not such a major thing. But if you have coeliac disease, or are cooking for someone who does, then you need all the knowledge that you can get.
The most recent food to be called into question for its gluten content is cocoa powder.
So, is cocoa powder gluten-free?
When it comes to gluten, some foods are more obvious than others. We all know that most baked goods, traditionally made with wheat flour, are a no-no. Then there are the stumbling blocks, where we just aren’t quite sure. Like the gluten content of oats, for example…
Yet most often it is the hidden perils of food processing that are to blame. Cross contamination of gluten is a big issue, as is the use of gluten containing foods as fillers and flavorings. The use of gluten in lollies is a prime example.
Basically, the further you get down the processing chain, the more likely it is you will find added (or even hidden) gluten in your food.
Does chocolate contain gluten?
The most processed form of cacao is chocolate. And let’s face it, the reason that we choose to add cocoa powder to our food is to make it taste of chocolate. We may not want the additional fats, sugar, dairy or even gluten, but we do want that glorious chocolate hit.
There are degrees of processing in chocolate, from the small-batch artisanal bars to the mass-produced big brands. Some, made with the fewest ingredients in a certified free-from-contamination zone, may be gluten-free. These are the high quality chocolates made from cocoa liquor, cocoa butter, and sugar, with perhaps added milk or cream. Whilst likely to be gluten-free, particularly on the ingredient front, it is a sad fact that the smallest artisan producers are the least likely to have the financial resources required to invest in gluten-free certification.
Mass produced commercial chocolate is more likely to include gluten-containing ingredients. Powdered milk, soy lecithin, and even vanilla extract are all known to have been contaminated with gluten.
Is soy lecithin in chocolate gluten-free?
Soy lecithin itself does not contain gluten. But it may contain residues used in processing, or even additives that do. And these may not be on the label. Used as an emulsifier, lecithin helps to bind and hold the ingredients in chocolate together for a smooth mouthfeel.
Many coeliacs report sensitivity issues with soy lecithin, whether through gluten contamination or other related issues.
Is cacao gluten-free?
Cocoa powder has long been thought to be a safer option for coeliacs than chocolate, as it should contain one ingredient only. Cacao. Essentially, cocoa powder (and cacao powder) is cocoa liquor with the cocoa butter removed. Cacao nibs are crushed cocoa beans, with the cocoa butter content left intact. We explore the differences between cacao vs cocoa in this article.
Most gluten-free organisations recognise cocoa powder as a gluten-free ingredient, and advise as such. However cross contamination can occur, and most products (unless certified gluten-free) will carry a disclaimer as such. Cocoa powder is a different thing to drinking chocolate, or hot chocolate powder. Once fairly benign, these products are now highly likely to contain gluten in the form of thickeners and fillers.
Raw cacoa, in the form of cacao nibs or cacao powder, is the least processed cacao product of them all. Not all brands will be certified free from gluten contamination, but it is the closest to the natural cacoa bean that you will get.
Explore our range of superfoods and buy all your smoothie ingredients direct online.
This article was reproduced on this site with permission from operafoods.com.au the “Online Asian Wholesale Grocer”.
See original article:- Is cocoa powder gluten free?
Cacao vs cocoa. Is cacao really better for you than cocoa?
Cacao vs cocoa. What is the difference between the two? Is cacao really better for you than cocoa?
What is cacao?
Strictly speaking, cacao is the name given to the plant that gives us the raw form of chocolate. The cacao tree, with the botanical name Theobroma Cacao, bears fruits known as cacao pods, with cacao seeds inside. Just to confuse matters more, these seeds are what we also know as cocoa beans. There is no legislation on the naming of related products so the word cacao is interchangeable with the word cocoa.
However it is generally accepted nowadays, as we come to appreciate the power of raw chocolate, that when we say cacao what we mean is the raw natural form. Bought as cacao powder or cacao nibs, this raw unsweetened source of chocolate is a bonafide superfood. Find out more about superfoods here.
Be aware that when you are buying cacao you need to clarify that it is indeed raw. Some manufacturers label products as cacao (and it is perfectly acceptable for them to do so) but it has been roasted. Our cacao powder and cacao nibs are in their natural raw form.
What are cacao nibs?
Cacao nibs are crushed cocoa bean fragments. All cacao, raw or roasted, has been through certain steps of processing. The production of nibs is one of those steps.
The pods of the cacao tree are first harvested and then split open. The cocoa beans are removed and left to ferment for about a week. This step is vital as it develops the flavour of the beans into the chocolate tones we are all familiar with. The moist beans are then left to dry.
You can buy organic cacao nibs right here.
The difference between cacao and cocoa
If the difference between cacao and cocoa is that cacao is the raw product, then this is the stage at which the difference lies. Once dried, the beans are either roasted or left in their natural un-heat processed state. They are then cracked open and crushed to produce nibs.
To produce powder the nibs are ground into a mass. As the beans contain fat (cocoa butter) this is a liquid mass known as cocoa liquor. This is then pressed to remove the fat. What is left is powder. Cacao powder from raw nibs, cocoa powder from roasted nibs.
Cocoa powder is sometimes processed even further to reduce acidity. Treated with an alkalising process, it becomes less bitter, sweeter, darker in colour and more soluble. Which is great for chocolatiers; less great for the nutrient levels.
Does cacao have caffeine?
Both cocoa and cacao do contain caffeine but analysis has shown that raw cacao can contain over twice as much caffeine as its roasted brethren.
Is cacao healthy?
Both cacao and cocoa are rich in vitamins and minerals, but the raw form has more of its nutrients intact. Cocoa nibs also have all the healthy fats of the original bean. Raw cacao is rich in magnesium, potassium and calcium. One of the highest antioxidant foods on the scale, raw cacao is packed full of plant-based chemicals that energise both body and mind. The heat processing involved in production of cocoa powder severely depletes the levels of many of these nutrients.
The benefits of cacao for weight loss
We all love chocolate, right? And we already know that it is full of feel good chemicals. But it also comes with a not-so-healthy dose of fats and sugars. So not exactly a health food. But raw cacao can actually aid weight control. A mood booster that helps us to stay positive, cacao may also boost metabolism and help to burn calories more efficiently. It may also suppress the appetite by regulation of certain hormones.
Are cacao nibs keto friendly?
Cacao nibs and cacao powder are both low-carb, but nibs provide more fat so are an excellent choice for those on a keto diet.
How to use cacao
Can I use cacao instead of cocoa?
Cacao powder can be used interchangeably with cocoa powder, anywhere that you want add the flavour of chocolate. It may have slightly different properties, such as being a little less soluble, but you can begin by swapping out on a 1 to 1 ratio. Take note that if you bake with raw cacao powder the heat will destroy some of the antioxidants and other heat sensitive nutrients. Your best bet is to use cacao in raw products such as raw brownies, bliss balls, and smoothies.
You can use cacao nibs in place of chocolate chips but they will not melt like chocolate. So, you can’t use them to melt and pour, but you can add them into cookies and cakes. Again, beware of nutrient loss under baking temperatures. They do make a great crunchy addition to granola, trail mix, or nice cream.
There really are lots of creative ways that you can enjoy cacao instead of cocoa or chocolate.
Does cacao taste like chocolate?
Yes, cacao does taste like chocolate in that it has the unmistakable character of chocolate. Porridge with cacao powder stirred in is most definitely chocolately. Ditto smoothies. Added to creamy ingredients rounds out the bitterness and enhances sweetness so you don’t need to add sugar to make it yummy.
Raw chocolate and cacao are strong and bitter, like eating 90% chocolate. Eating raw cacao nibs on their own is a little like eating coffee beans, but with other ingredients the chocolatey flavour is enhanced.
How to store cacao powder
Store your cacao products in an airtight container away from the light to prevent degradation of valuable nutrients.
Buy raw organic cacao powder from our store and buy in bulk online! We are a major online supplier of superfoods Australia, so check out the rest of our superfoods range.