Raw Cacao Powder: Made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter).Cocoa Powder: Raw cacao that has been roasted at high temperatures. Roasting changes the molecular structure of the bean, reducing the enzyme content and lowering the overall nutritional value.
Cacao Butter: The fat in cocoa beans that separates from the powder when the bean is cold pressed (cacao) or roasted (cocoa).
Cacao Liquor: Mostly referred to as "cocoa mass" it's pure chocolate in liquid form. Made by pressing the whole cocoa bean and heating it at a very low temperature until it forms a paste, it is the main ingredient in most conventional chocolate.
Cacao Nibs: Beans that have been separated from their husks and broken into small "chocolate chip-like" chunks. Cacao nibs have a higher antioxidant content than blueberries, red wine and green tea. They also contain chromium, an important mineral for stabilising blood sugar and reducing appetite.
Carob: Some like to use carob as a substitute for chocolate (Ha! there is not sub for chocolate!) It contains up to 50% fructose. The fructose content in Cacao and Cocoa is negligible.
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