Thread: What is the difference between cocoa and cacao in definition and usage?

We hear about the nutritional value of dark chocolate - the darker the better - and the candy bars of dark chocolate state the percentage of cacao. One is led to believe the higher the percentage of cacao, the higher the nutrional value for that bar is. Baking-cooking cocoa is one hundred percent cocoa. How would that compare to one hundred percent cacao in food value?

idk?

cacao is Spanish and Portuguese for cocoa. It is the real name of the plant + the bean.

Your assumption is correct, the higher the percentage of chocolate (cacao, cocoa) the higher the concentration of antioxidants and the less sugar. However 100% chocolate tastes like dirt to most people--Try to find some somewhere between 70-85%.