RAW CACAO AND COCOA - WHAT'S THE DIFFERENCE?
Despite the similarities in their spelling, cacao and cocoa are two very different ingredients. Not very well known, but there is a difference between cacao (pronounced ku-cow) and cocoa (pronounced koko), and at Blossom Honey, we pride ourselves on only using the best quality and healthiest ingredients. In our whipped chocolate honey, we only use raw cacao - it tastes better, and contains considerably more health benefits than traditional cocoa.
Raw cacao is made by cold-pressing un-roasted cacao beans, and the process keeps the living enzymes in the cacao and removes the fat (cacao butter). Cocoa actually looks the same but it's not - cocoa powder is from the cacao beans that have been roasted at high temperatures (meaning its nutrient quality has been degraded).
Raw cacao is an excellent source of magnesium. Getting enough magnesium is not only associated with lower risk of diabetes, but it also supports healthy blood pressure, strong bones, lower risk of cardiovascular disease, and healthy nervous system activity. In addition, raw cacao is a great source of iron, which helps your body transport oxygen molecules to your tissue.
Our new whipped chocolate honey is made with the best raw cacao, and offers all these health benefits, as well as tasting absolutely delicious!