Drinking Cacao Recipe

A: Cacao is the natural state of the plant, cocoa is a highly processed form of cacao - simply put. 

Cacao has many varietals, some that produce a better flavor than others.

Cocoa:
Cocoa typically uses poor quality beans that are very bitter. By processing them with high heat, manufactures change the taste of the product to produce something "sweeter". Cocoa mixed with sugar & dairy is used in most chocolate items because the high heat process of cocoa makes it easier to mix into recipes. This heat process renders a lot of the nutrients in the original cacao inert, making cocoa mostly a flavorant of cacao.

Cacao:
Pure "Cacao" is potent, flavorful, and more nutritious than cocoa. Low heat is used in Cacao processing preserving the flavor, high fat count & nutrient density of the original bean. Cacao has a variable & unique flavor by batch and ultimately yields a Superfood product in the end! In this raw to semi-raw state Cacao is a strong stimulant! This is pure chocolate, no adulteration.