Every once in a while, a customer comes into the store asking for “cacao.” Sometimes, it takes a little conversation to understand exactly what they are looking for.
The word cacao can refer to several different things, from the fruit itself to the beans, nibs, powder, and other products made from them.
So, here are a few key definitions to help you understand the different forms of cacao and how they relate to chocolate.
Cacao fruit — The pod-shaped fruit of the cacao tree, which grows in tropical regions roughly 20° north and south of the Equator. Inside the fruit, cacao beans are surrounded by a sweet, white pulp.
Cacao beans — The seeds found inside the cacao fruit. Once fermented and dried, they are the form of cacao most commonly traded and used for chocolate making.
Cacao mass — Cacao beans ground into a thick paste containing both cacao solids and their natural fat, known as cacao butter. It can be used directly, for example in hot chocolate, or further processed to make chocolate.
Cacao nibs — Small, crunchy pieces of cacao beans made after the beans have been roasted and their shells removed. They can be eaten as they are or used as an ingredient in a variety of recipes.
Cacao powder — A fine powder made from cacao beans after the cacao mass has been pressed to remove most of its cacao butter. The remaining cacao solids are finely ground into powder.
Any other doubts or questions related to cacao and chocolate? Let us know!