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Considered by many as food of the Gods, the world’s love affair with chocolate is thought to have began approximately 5,300 years ago in the rainforests of Ecuador. It is believed that ancient civilizations used cacao to produce drinks for festivals, feasts and medicinal purposes. Also, contrary to the old adage that money doesn’t grown on trees, they also used cacao seeds as currency!
I concur with this global consensus and have coveted and feasted on chocolate in all its glorious forms since childhood. However, I only discovered the use cacao powder, cacao butter (oils of the bean) and cacao nibs (the dried and fermented pieces of cacao beans) since exploring whole foods, plant-based (WFPB) eating. Cacao appears regularly in WFPB recipes as it is considered raw and is minimally processed with no additives.
What is the difference between cacao and cocoa?
Cacao and cocoa both start out as beans from the cacao plant and the difference comes in the way they are processed. Both are fermented for a few days to develop a flavour and then they are dried.continue reading