It’s not just the spelling of the word Cacao/Cocoa but also the way that it is processed.
Commercial chocolate is processed via the “Dutch method” meaning it is subjected to temperatures of up to 150°C with the additional aid of solvents. This destroys most of the nutrients and antioxidants.
Organic, raw cacao whole bean, nibs or powder are processed with temperatures that never exceed 40°C. This allows all the heat-sensitive nutrient rich vitamins, minerals and antioxidants to remain intact.
Raw cacao beans contain possibly the world’s most concentrated source of antioxidants found in any food. Raw Cacao is the highest natural source of magnesium, chromium, iron, manganese, zinc, copper and one of the highest Vitamin C content foods in the world.
Cocoa looks the same but it’s not because it’s been roasted at high temperatures – thus reducing the enzyme content and lowering the overall nutritional value.
Choose Raw Cacao products, preferably organic, to ensure that you get the best nutritional values that the products offers.