Cacao Guide: Inside the Origin, Taste, and Uses of Cacao

Theobroma cacao, or cacao, is the name of a tropical tree and the fruit it produces. The cacao tree’s large seed pods contain dozens of seeds called cacao beans, the source of the world’s chocolate products. Farmers clean and ferment the seeds, then send them along to manufacturers that process the raw beans into powders, bars, and nibs.

Minimally-processed raw cacao is a superfood that’s high in antioxidants, rich in fiber, and contains nutrients like iron, potassium, and magnesium. You can press processed cacao beans into a powder and use it to make hot cocoa, garnish breakfast foods and desserts, or dry rub for pork and beef.

Cacao is native to South America and was first cultivated by the Olmecs in the south of Mexico. (The word “cacao” comes from the Olmec name, kakawa; Theobroma is Greek for “food of the gods.”) The Olmecs spread cacao up to the Mayans and Aztecs, who roasted and ground the beans to make a cocoa beverage flavored with vanilla, chile peppers, and honey, an ancient precursor to modern hot cocoa mixes. Although cacao is still grown in its native South America (predominantly in Brazil), more than half of the world’s cacao currently comes from West Africa.

Raw cacao is full of a sweet, nutritious pulp and inch-long seeds known as cacao beans. Cacao nibs have a bitter, earthy flavor, like unsweetened dark chocolate, and a crunchy texture like a coffee bean.

There are a few necessary steps to convert cacao into powder:

• Farmers harvest the seeds. First, cacao farmers crack open the seed pods, containing dozens of seeds and white pulp. The farmers then remove the seeds from the pod along with the pulp.
• The seeds ferment. Next, farmers cover the seeds and pulp with banana leaves, allowing them to ferment for up to nine days to develop the flavor. During this process, the cacao begins to change color and develop its chocolatey flavors.
• The seeds are dried. Next, the farmers will dry the fermented seeds on bamboo or wood for up to 14 days.
• Manufacturers roast the beans. After harvesting, fermenting, and drying the seeds, farmers send them out to various manufacturers for further processing. They then roast the beans on low-heat to establish the signature chocolate flavor.
• The beans go through a winnowing process. The manufacturers begin the winnowing process, which is when they use hot air to separate the beans, or meaty part of the cacao, from the shells. At this point, the cacao can be further processed to make chocolate bars, cocoa powder, cocoa butter, and other cocoa products.

There are a few ways to add cacao into your cooking.

• As a garnish. You can sprinkle cacao over yogurt, ice cream, or granola, or enjoy them as a solo snack.
• As a spice. While cacao is known for its use in desserts and breakfast foods, you can use it to add a rich earthy flavor to beef stew, barbecue sauces, and chilis.
• Add to smoothies. You can add a teaspoon of cacao to your morning smoothie for a burst of chocolate flavor.
• As a dry rub. Incorporate a few tablespoons of cacao and coffee into a flavorful rub for steaks, pork cutlets, and pot roast.

Cocoa is the English translation of the Spanish cacao, so the terms are often used interchangeably. In practical usage, cacao typically refers to the plant (Theobroma cacao) and less-processed products like fermented and roasted cacao nibs, while cocoa usually refers to processed products, including:

• Cocoa powder: The cocoa butter is removed to make this powdered form of cacao, commonly used in baked goods.
• Hot cocoa: Hot cocoa is a hot chocolate drink made from cocoa powder.
• Cocoa butter: This is the fatty part of cacao that is removed when the beans are ground into cocoa powder.

While it’s possible to use cocoa powder and cacao powder in the same way, they do produce different tastes. Cocoa tends to be the better choice for sweet baked goods and hot chocolate, while cacao can bring a chocolatey kick to healthier concoctions.

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