A spoonful of cacao can turn your morning smoothie into something a little more chocolatey. But when a cake recipe asks for cocoa, can you reach for the same bag?

The question of cacao vs cocoa starts with how the powder has been processed. Both come from cacao beans, but brands use the names differently. For baking, you'll want to know whether the powder has been alkalised, a treatment that reduces its acidity.

Once you know what to look for on the label, choosing a powder is much easier.

Cacao vs cocoa: what do the names mean?

You'll often see cacao described as raw and cocoa described as roasted. The products on the shelf don't always fit that explanation.

For example, the Honest to Goodness Organic Cacao Powder in our range is made from roasted beans. It's non-alkalised, with a slightly bitter, naturally tart chocolate flavour. Despite the name, it isn't a raw product.

Non-alkalised cocoa is usually called natural cocoa. Dutch-processed cocoa has lower acidity, which changes its colour and flavour. That difference can also affect how a cake rises.

Look for the terms natural, non-alkalised or Dutch-processed on the pack. They'll tell you more about how to use the powder than the cacao or cocoa name alone.

Which tastes better?

If you enjoy a sharper chocolate flavour, natural cocoa or non-alkalised cacao may suit you. Their bitterness works well with sweet ingredients such as banana or dates. Dutch-processed cocoa is generally darker, with a smoother flavour.

Plain cacao or cocoa powder also differs from drinking chocolate, which may already contain sugar or milk ingredients. A scoop of drinking chocolate can make a recipe sweeter than intended.

For a smoothie, add a little powder at first and taste before adding more. Banana can soften the bitter edge if you find the chocolate flavour too strong.

Can you substitute cacao for cocoa in baking?

For baking, start with the type of powder specified in the recipe. Natural cocoa's acidity can help baking soda do its job. Swap it for a lower-acidity Dutch-processed powder and you may change how the cake rises, as well as its flavour.

Other ingredients also affect that reaction. A substitution that works in one cake might change the texture of another, so avoid changing the raising agents by guesswork.

You have more flexibility with a chocolate sauce or chilled dessert that doesn't use raising agents. Choose the flavour you prefer and adjust the sweetness to suit.

Honest to Goodness gives this guidance for its cacao powder too: swaps are suitable for recipes without raising agents, while baking recipes should use the type specified.

Easy ways to use cacao powder

An open bag of cacao is handy at breakfast. Stir a little through porridge or yoghurt, or blend it with banana and your preferred milk. For a warm drink, mix the powder with a small splash of warm liquid first to make a paste, then gradually stir in the remaining milk. Sweeten to taste.

Cacao also works in bliss balls and other recipes with dates or nuts. If you're following a recipe, check that it asks for powder. Cacao nibs are pieces of the bean and will give you a crunchy texture instead.

Close the bag well after use and follow the storage directions on the pack.

Choosing a powder for your pantry

Think about what you make most often. Non-alkalised cacao can earn its place beside the oats and smoothie ingredients. A favourite cake recipe may call for a different type, so check it before you shop.

You can find organic cacao powder at Wholefood Merchants, along with other baking ingredients.

FAQs

Is cacao powder always raw?

No. Some cacao powders are made from roasted beans. Check the manufacturer's description to find out how it has been processed.

Can I use drinking chocolate instead of cocoa powder?

Usually it isn't a direct substitute. Drinking chocolate may contain sugar or milk ingredients that change the recipe. Use the plain powder specified unless the recipe calls for a drinking chocolate mix.

Are cacao powder and cacao butter the same?

No. Cacao butter is the fat from the bean, while the powder contains the ground cocoa solids after much of the fat has been removed. They do different jobs in a recipe.