Cacao, Cocoa, and the Different Kinds of Chocolate

Chocolate is one of the world’s favorite treats. From the deeply intense to the unapologetically sweet, and a world of nuanced flavors and textures in between, there’s something for every kind of chocolate lover.

Deepen your appreciation for all kinds of chocolate with this beginner’s guide to cacao, cocoa, and the different types of chocolate.

Are cacao and cocoa the same thing?

It’s easy to assume cacao is just another way of saying cocoa, but they are different. While both come from the seeds—referred to as beans—of the Theobroma Cacao tree, their biggest difference is in how they are processed, which leads to more distinct characteristics between the two.

Despite these differences, cacao and cocoa have sometimes been used interchangeably on chocolate labels. Read ingredients closely so you know what kind of treat you’re getting. Here are some terms to remember to help distinguish cacao and cocoa products:

• Cacao nibs - Cacao beans are dried, fermented, and cracked into the small bits known as cacao nibs. They're sometimes roasted to make cocoa products; unroasted nibs are called raw cacao nibs.
  
• Cacao powder - Raw, cold-pressed powder made from unroasted cacao beans.
  
• Cocoa liquor - Pure cocoa made from grinding roasted cacao nibs until it releases cocoa butter, which then melts and mixes with the cocoa solids into a paste. It’s also called cocoa mass, cocoa paste, or chocolate liquor.
  
• Cocoa butter - Fat extracted from roasted cacao beans, produced by pressing cocoa liquor until the cocoa butter separates from the solids. This is where chocolate gets its smooth, melt-in-your-mouth texture.
  
• Cocoa powder - Also known as cocoa solids, this is the non-fat part of the bean. It’s produced from the solid particles left behind after separating the cocoa butter, then ground into a fine powder. Chocolate’s distinct flavor, color, and antioxidants come from cocoa powder.
  
  

What does the percentage on a chocolate bar mean?

The percentage you see on a chocolate label is how much of its weight comes from cacao beans—the cocoa powder, cocoa butter, and cocoa liquor. The rest of its composition typically consists of sugar, milk, and other ingredients like vanilla; inclusions like fruits and nuts don’t affect the percentage. Cocoa percentage is all about the composition of the chocolate itself.

So, what does this mean for your chocolate? The higher the percentage, the darker the chocolate and the more intense its bitter cocoa taste will be. On the other hand, chocolates with lower cocoa percentages have more room for sugar and milk, leading to a milder, more approachable flavor profile.

Popular types of chocolate

As an age-old treat, chocolate has seen plenty of variations and innovations. Explore the decadent qualities that make these popular types of chocolate distinct and adored:

• Dark chocolate - Of all the chocolates, dark chocolate has the most authentic flavor as it contains the most cocoa. It combines cocoa solids, cocoa butter, and just a bit of sugar. With literally little room for sweetness, its bold, bitter cocoa notes really shine.
  
• Milk chocolate - To make milk chocolate, cocoa solids and cocoa butter mix with its defining ingredient: milk, usually in the form of milk powder or condensed milk. This is where it gets its smooth creaminess and mellow profile, then sweetened with sugar for a truly luscious treat. 
  
• White chocolate - White chocolate actually doesn't contain cocoa solids. Its main ingredient is cocoa butter, which gives white chocolate its unique, mild flavor and ivory color, blended with sugar and milk for added creaminess and sweetness.
  
• Specialty chocolate - These chocolates don’t fall under the common categories above, but they are 100% chocolate—with an exciting twist. Here are some delicious specialty chocolates to look out for: 

Ruby chocolate - This delightfully pink chocolate gets its vibrant color from a variety of ruby cacao beans, which also give it a naturally tart, berry-like flavor.

Blonde chocolate - A golden-hued chocolate with a toasted biscuit, butterscotch-like flavor profile. It’s made by gently heating white chocolate, milk chocolate, or milk and sugar until it goes through the Maillard reaction (similar to caramelization).

The difference between couverture and compound chocolate

As a widely versatile ingredient, it’s only natural that chocolate made its way into the kitchen, starring in baked goods, confections, and desserts. Not just any candy bar will do, however. The kinds often used by pastry chefs and chocolatiers are couverture (or real) chocolate and compound chocolate. Discover the differences between couverture and compound chocolate for a better understanding of their uses:

Not all chocolates are made the same, and the kind you use will affect your own culinary creations.

Couverture chocolate offers better quality with a more authentic cocoa flavor, making it ideal for luxurious desserts. However, it requires tempering and experience to work with, and has a higher price tag due to its premium ingredients.

Compound chocolate is more practical in comparison. While it replaces cocoa ingredients with affordable alternatives, this also makes compound chocolate more heat-stable and easier to work with; perfect for beginners and producing large batches of sweets.

Chocolatey bites at Joel’s Place

Have we worked up your appetite for chocolate? The Baker at Joel’s Place has an assortment of chocolatey baked treats ready to satisfy your sweet tooth:

• Classic Natilla Chocolate Cake - A rich chocolate sponge cake filled with creamy natilla, topped with a smooth chocolate ganache glaze.
  
• Fudgies Brownie Bar - A moist and gooey classic brownie bar made with intense dark chocolate and brown butter.
  
• Pain au Chocolat Croissant - A buttery, flaky French pastry with a luscious chocolate filling.
  
• Dark Chocolate Cookie with Nuts and Figs - An indulgent dark chocolate cookie with a brownie-like texture, filled with figs and walnuts.
  

Joel’s Place is always coming up with delicious new desserts to delight you, so make sure to visit our stores for our latest creations baked fresh daily!

Truly, few foods have captured hearts and taste buds like chocolate, where each kind offers a unique experience worth savoring. So the next time you reach for a chocolate, you'll know there's more to every bite than just sweetness—there's a world of decadent flavor waiting to be discovered.

Cover photo by Miguel Rondilla. Infographic illustration by Venice Lauren Fernandez.