Cacao

 Từ tìm ra là cocoa, từ điển ghi nghĩa là ... cacao (!?)

What's the difference between cacao and cocoa?

“Cacao is minimally processed, keeping many of the beneficial nutrients intact,” explains Danielle Ryan Broida, a holistic nutritionist and the author of Healing Adaptogens. “In fact, real cacao is the most phytochemically complex food on the planet, with 1,200 active compounds that support your brain, heart, and immune system.” To make cacao, cacao beans are fermented and roasted at a low temperature, then broken into tiny pieces called cacao nibs or ground into a powder.

Cocoa, on the other hand, is made by fermenting the cacao beans, then roasting them at a very high temperature. The resulting cocoa nibs are ground into a thick syrupy paste called cocoa liquor, and that paste is then turned into the cocoa powder we know and love. 

“The cacao butter is removed in the process, baking soda is added, and the final product gets pulverized and sifted to turn it into what consumers purchase as cocoa,” Ryan Broida says. “But the bean is highly processed and exposed to high temperatures that remove the beneficial fats (cacao butter) and other important minerals and antioxidants.”