What's the real difference, and does it matter?
You say tomato, I say tamata. You say cacao, they say cocoa. But unlike the fruit‑veg debate, this one does matter - especially if you're drinking it for your health.
Whether you're browsing a supermarket aisle, reading ingredient labels, or sipping your daily cup of Monk Cacao (wink), the terms cacao and cocoa can get a little fuzzy. So, we just wanted to help you cut through the confusion.
Cacao vs Cocoa – Same Bean, Different Journeys
Both cacao and cocoa come from the same source: the seeds of the Theobroma cacao tree. But what happens after harvest determines what you end up with in your cup or on your spoon.
Here’s where the difference lies:
1. Cacao (Natural / Non-Alkalised)
This is the least processed form of the cacao bean.
- Processed at low temperatures, preserving natural enzymes and antioxidants
- Retains bitter notes and a fruity, complex flavour
- Typically labelled as raw cacao powder, but even lightly roasted cacao often keeps the label
- High in magnesium, iron, fibre, and flavanols (antioxidants)
✔ Best for: wellness drinks, smoothies, superfood blends, and those chasing the most nutrition per spoonful
2. Cacao (Alkalised / Dutch-Processed)
This is still technically cacao, but it’s been treated with an alkali to reduce acidity.
- Undergoes a process called alkalisation or “Dutching”
- Smoother flavour, less bitterness, darker colour
- Lower in antioxidants – up to 80% loss of flavanols during the process
- Lower in magnesium and iron, slightly lower fibre
✔ Best for: hot chocolate, baking, or those who want the taste without the bite
3. Cocoa (Generic Term)
This is where it gets loosey-goosey.
- In commercial settings, “cocoa” usually refers to alkalised cacao powder
- Sometimes, “natural cocoa” is just a more roasted version of cacao, but it’s not always clear
- Labels are inconsistent – cocoa can mean natural, alkalised, or even sugar-mixed powder
✔ Best for: supermarket hot chocolate sachets or low-cost baking recipes
So... What Should You Choose?
If you’re after something delicious that also gives your mind and body a genuine boost, natural cacao is where it’s at.
That's exactly why we use organic non-alkalised cacao in our Monk Cacao Superfood Wellness Blend. Without dumbing it down, we keep the good stuff in, like antioxidants and magnesium.
It might be a little less sweet and mellow than your average Dutch hot choc. But trust us, your body knows the difference, even if your tastebuds need a moment to catch up.