Updated 03-Aug-2025
Three kinds of Cacao / Cocoa
- Dutch processed (increases PH) cocoa
- Natural (bitter / alkaline) cocoa
- Raw (less processed, aka cacao)
Two kinds of Cacao / Cocoa
- 10-12% butter fat
- 22-24% butter fat
The main thing with Dutch vs. Natural is Dutch does not react with Baking Soda (so when baking, usually uses Baking Powder in recipes). Whereas Natural (or Raw) is the opposite.
Cacao vs. Cocoa
- Cacao refers to a raw, less processed
- However, it is also used as a product name by Van Houten for their Dutch processed cocoa, which is definitely not raw, less processed
- Buyer beware
Note that most of the Cacao vendors do not share fat %.
Where to buy cacao
Locally sourced is ideal, and in Thailand, there are local producers of cacao Pra-Chuap Origin. These folks offer natural, 20-30% butter fat cacao (and other options).
Note that growing conditions effect the product:
Cacao measurements
1 TBSP = 8 g = 12.5 servings per 100 g. For hot chocolate this is a good amount, combined with 1 tsp sugar. At around 1 THB/gram this means 8 baht in cacao, 12 THB per cup of milk (or rounded up 250 g / 250 ml), and another negligible amount for the teaspoon of sugar. In sum a nicely home made 20 baht drink of warm goodness.
Another option is two TBSP into pancake batter. A nice mocha color with flavor of cocoa results.