Raw Organic Cacao Vs Cocoa
Raw organic cacao is different (in a good way) from the “Cocoa” most of us grew up on. Cacao (cuh-cow) is named for the Theobroma Cacao tree, which Cocoa is derived from, and is used in reference to an unprocessed version of the cacao bean.
Normal chocolate or cocoa powder that you’d find in your local gas station or supermarket have been roasted and chemically processed, which as a result, destroys a the majority of flavanols and antioxidants. Between 60% – 90% of the antioxidants naturally found in cacao are destroyed through common “Dutch processing”. Dutch processing started in the early 19th century, and was used to darken the color, create a more mellow flavor to the chocolate, and reduce the bitterness. Regrettably, it also eliminates most of the benefits.