Cacao vs cocoa: what is the difference, really?

Cacao and cocoa come from the same bean, the seed of the Theobroma cacao tree. Brands use cacao to suggest a less processed product and cocoa for the roasted, processed form, but the usage is inconsistent, so the ingredient list matters more than the spelling.

Where the names come from

Theobroma is Greek for food of the gods, the name given to the tree in the eighteenth century. The word cocoa is simply an English variant of cacao that stuck in the trade.

How brands usually use them

• Cacao: often used for nibs, raw or minimally processed products, and in bean to bar marketing
• Cocoa: often used for roasted, processed powders and the commodity trade
• Cacao butter and cocoa butter: the same natural fat of the bean

Cocoa butter is not dairy

Despite the name, cocoa butter has no dairy in it. It is why vegan chocolate can melt so beautifully: read why chocolate melts in your mouth and our guide to vegan chocolate.

What to check on the label

Look at the order of ingredients, which is by weight. In the 62% Signature Blend the list begins with cacao mass, then coconut sugar and cocoa butter, which tells you the bar is led by cacao, not sugar.

The spelling is marketing. The ingredient list is information.