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What is the difference between unsweetened cocoa powder and raw cacao powder?

Answered on August 19, 2014
Created October 24, 2011 at 2:44 AM

These two seem to differ.

http://www.morethanalive.com/Cacao-Organic-Raw-Powder?s=cacao

http://www.cheftalk.com/t/19794/whats-difference-between-cacao-powder-and-cocoa-powder

363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on October 24, 2011
at 03:48 PM

Hachez 88% Premier Cru is ridiculous and has almost no sugar - like 2.5 gm for the entire bar. Amazingly creamy, super intense.

4781cf8ae1bfcb558dfb056af17bea94

(4359)

on October 24, 2011
at 01:28 PM

One is raw. The other is usweetened.

1ec4e7ca085b7f8d5821529653e1e35a

(5516)

on October 24, 2011
at 01:07 PM

I love the Lindt 99% it is ridiculously good.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on October 24, 2011
at 01:00 PM

For the Lindt darls I've found the 85% is definitely the best. Great texture

E5c7f14800c5992831f5c70fa746dc5c

(12857)

on October 24, 2011
at 12:11 PM

Roasted actually has higher antioxidant.

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4 Answers

3
E5c7f14800c5992831f5c70fa746dc5c

(12857)

on October 24, 2011
at 12:16 PM

Raw cacao isn't roasted but pretty much all of them are not raw as they reach temps in excess of 150 degrees during fermentation.

Raw cacao is a marketing gimic, the first link you posted is classic pseudo-science magic cacao BS. They claim raw cacao and cooked cacao have different effects(they definitely don't for me) based on some sort of made up experiment but they have no source for.

Roasted cacao actually has more antioxidants and less anti nutrients, roasting is also the traditional mayan preparation. Roasted cacao is also way cheaper.

1
27361737e33ba2f73ab3c25d2699ad61

(1880)

on October 24, 2011
at 12:39 PM

I agree with Cliff here. If the traditional preparation methods always included some kind heating -- there must be a good reason why. I was eating Navitas raw nibs but have switched temporarily to Theo organic roasted nibs and will ultimately be trying Taza's organic roasted nibs. I have a bag of Navitas raw cocoa powder which I'll use in hot water for a drink. I've also gotten hooked on Lindt's 99% bar but I wish it was organic. Lindt claims the 99% bar is not Dutched (Dutched means processed with Alkali). The Dutch process destroys antioxidants. The Lindt 90% bar is Dutched -- The Lindt 85% bar is not.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on October 24, 2011
at 01:00 PM

For the Lindt darls I've found the 85% is definitely the best. Great texture

1ec4e7ca085b7f8d5821529653e1e35a

(5516)

on October 24, 2011
at 01:07 PM

I love the Lindt 99% it is ridiculously good.

363d0a0277a8b61ada3a24ab3ad85d5a

(4642)

on October 24, 2011
at 03:48 PM

Hachez 88% Premier Cru is ridiculous and has almost no sugar - like 2.5 gm for the entire bar. Amazingly creamy, super intense.

1
Ed983a42344945b1ff70fd9597a23493

on October 24, 2011
at 04:10 AM

Raw is, well, raw, and the other is toasted. Supposedly, the raw is easier for the body to process, and has higher antioxidants.

E5c7f14800c5992831f5c70fa746dc5c

(12857)

on October 24, 2011
at 12:11 PM

Roasted actually has higher antioxidant.

0
B6c16d850e7305aad0507ad079ecf1d4

(232)

on October 04, 2012
at 06:55 AM

They taste very different in my experience. At least, I've had roasted cocao beans and then raw cocoa beans and the roasted ones were very different, they were fragile and the taste had a bitterness reminiscent of coffee beans. As for cocoa powder I think they also taste different.

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