Someone asked me the other day about the difference between cacao and cocoa. At a loss to explain fully, I decided some research was needed. The difference is in the processing. Since cacao is the raw, unprocessed form of the Theobroma cacao bean it has more nutrition than cocoa which is the roasted and processed form, mainly used for powder.  Cacao is made from fermented, unroasted beans, resulting in a more bitter taste while cocoa is made from high heat roasted beans, leading to a milder flavour but therefore some loss of nutrients.  

So as far as taste goes, cocoa is generally more recognized, but cacao can be used in various ways that are quite agreeable despite its more bitter flavour. Cacao can be used successfully in smoothies, energy balls and raw desserts whereas cocoa is preferred for baking, hot chocolate and milk chocolate.

Several years ago, I was experimenting with the raw food trend and cacao is the go-to for raw food enthusiasts. So that’s the simple explanation. 

There’s lots of ways to use cocoa and ideas are plentiful. As far as cacao goes, you might be a bit more unsure. One thing I didn’t think of was meat rubs. After all, cocoa is used in Mole sauces in Mexico. So, here’s some ideas for cacao rubs, etc. You can use cacao rubs to make savoury dishes like cacao-rubbed pork chops, steak, and pot roast by seasoning the meat before cooking. Cacao rubs can also be used to make marinades for meat and vegetables, or to add an intense flavour to soups and stews. 

Steak: Use a coffee and cacao rub on steak to enhance its flavour and tenderness, then grill or pan-sear it.

Pork: Apply a cacao and chili powder rub to pork chops or rub it on a pork tenderloin before roasting. Pot Roast: A cacao rub can be used to season a pot roast for a deep, complex flavour. Other meats: Cacao rubs work well on a variety of other meats, including chicken and salmon. For marinades mix the cacao rub with olive oil, soy sauce, and lemon juice to create a flavourful marinade for steak or vegetables.

Incorporate a cacao spice rub into soup and stew recipes for warming curry soups or other savoury stews. 

Salmon with 

Cacao Garlic Rub

6 fillets salmon

1 teaspoon pink salt

1 teaspoon pepper

Olive oil

Rub mix:

2 teaspoons crushed garlic

1 tablespoon cacao or cocoa powder

3 packed tablespoons coconut sugar

1/2 teaspoon ground chili

Preheat oven to 400 F.

Place a piece of parchment paper on a rimmed baking sheet. Drizzle paper with olive oil. Lay fillets skin side down on oiled paper. Season with salt and pepper and let sit while you make rub. In a bowl mix garlic, cocoa, brown sugar and chili. The mixture will be a bit crumbly. Oil tops of fillets with a bit of olive oil. Rub cocoa mixture into fillets on top and sides. Bake for 12-15 minutes till doneness you desire. Please visit my website for more information and recipes. www.co-creativehealhtsolutions.com