Cacao is simply the unprocessed form of cocoa powder, and has higher antioxidant
levels than cocoa powder.
Not exact matches
I also found that using 2 heaping teaspoons of
cocoa powder (rather
than leveled) seems to allow the cookies to reliably freeze solid.
The lower acidity
level means that it will react with the other ingredients, like eggs, differently
than natural
cocoa powder.
«The government and I have made a commitment to raising production
levels of
cocoa to at least 1 million tonnes, and to process more
than 50 percent of our
cocoa beans.
In one 2012 study out of San Diego State University, people who ate about an ounce and a half of dark chocolate (with 70 percent
cocoa) daily for two weeks had lower
levels of bad cholesterol and higher good cholesterol
than those who nibbled on white chocolate, which contains zero
cocoa.
Always check the
cocoa content when choosing dark chocolate to ensure a high flavanol
level and avoid milk chocolate and low
cocoa content products that contain little more
than sugar to maximize the heart healthy benefits.
Dutch - processed
cocoa powder contains significantly lower antioxidant
levels than natural, unprocessed
cocoa, so I always opt for the latter when I'm making healthy versions of hot chocolate or baked goods.