Do you like chocolate? Wondering what’s the difference in cocoa, cacao, and carob powder?
Chocolate is one of those delicious tastes that is universal to most people. But where does it come from? Basically, from cacao beans which come from the Theobroma cacao plant. Carob comes from a Mediterranean tree. Manufacturers crack open the cacao or carob pods, roast the beans, and grind them into a powder to be used in recipes. Cocoa powder is made the same way except it is roasted at a higher temperature.
Cacao is naturally more bitter than carob so sugar and other ingredients are added to it to make chocolate. Sometimes milk or cream is added as well for milk chocolate.
Carob has a natural sweetness. Whereas cacao and cocoa have caffeine, carob is caffeine-free. So if you’re sensitive to caffeine or just restricting caffeine, go for the carob!
How healthy are they?
Cacao is lower in carbohydrates and sugar than carob although both have fiber. Cacao and carob also have antioxidants – twice the amount found in red wine and three times in green tea. Plus, they have the calming effect of magnesium. Both cacao and carob powders are sugar free, but be sure to read labels because you don’t want added ingredients. Cocoa is higher in fat than carob. Both cocoa and cacao have tyramine and theobromine which may trigger migraines and tremors. Carob has been found to help relieve gut issues like diarrhea!
How to use?
You can substitute these powders at a 1:1 ratio in recipes such as baked goods, smoothies, hot chocolate drinks, puddings, and in chocolate bars or chips.
In summary, cacao, cocoa, and carob powders all have health benefits and taste chocolatey. But if you’re looking to eliminate caffeine, tyramine, and theobromine, then carob would be the winner!
Try experimenting this week with a recipe and see what you think! Click here for my delicious chocolate mug cake recipe.
