Cocoa powder, baking cocoa and Calou cocoa – what is the difference?
When it comes to cocoa, many people think of a hot cup of chocolate that evokes memories of cozy winter days. But not all cocoa is created equal.
Terms like "cocoa powder", "baking cocoa" and "cocoa" are often used synonymously, although they describe completely different products.
Here we show you the differences and why Calou cocoa is a superfood.
See the end of the page for a comparison at a glance.
cocoa powder
Cocoa powder is what you find in many supermarkets. It's often used for hot chocolate or as a base for sweet drinks. But on closer inspection, it turns out to be highly processed and often has more in common with a candy than with real cocoa.
- Processing : Industrially produced, often alkalized (chemically treated) and heated to high temperatures.
- Additives : Cocoa powder often contains a lot of sugar, milk powder, or other additives. While this makes it taste sweet, it causes it to lose its original connection to natural cocoa.
- Nutrients : Due to intensive processing, many of the natural vitamins, minerals and antioxidants are lost.
Here you will find a very interesting video about the production and ingredients of cocoa powder.
Baking cocoa
Baking cocoa is specifically designed for use in cooking. It undergoes extensive defatting to make the powder drier and easier to work with. However, this processing means it lacks both the flavor and health benefits of high-quality drinking cocoa.
- Taste : Intense and tart – perfect for cakes, but not ideal for pure enjoyment.
- Processing : Heated to a high temperature and defatted, with a fat content of only 10-20%.
- Nutrients : The intensive processing leaves almost no valuable ingredients remaining.
Calou Cocoa
Our Calou cocoa stands for conscious enjoyment and the highest quality. It is made from premium organic cocoa beans from Peru and Bali and processed as gently as possible. This preserves the valuable nutrients and natural flavor.
- Processing : Natural, without chemical additives or intensive heating.
- Nutrients : Contains magnesium, iron, antioxidants and theobromine – a real energy booster for body and mind.
- Taste : Full-bodied and aromatic.
- Origin : Sustainably and fairly grown on small plantations.
Why the difference is important
The choice between cocoa powder, baking cocoa, and Calou cocoa depends on what you're looking for. Cocoa powder and baking cocoa will do the job, but they are highly processed and low in nutrients. Calou cocoa, on the other hand, offers pure, unadulterated enjoyment with many positive properties for your health and well-being.
If you're craving a cacao that's not only delicious but also nutrient-rich, then Calou cacao is the right choice. Try it and experience the difference – for more focus, more energy, and more of yourself. 💛
Comparison at a glance
| product | cocoa powder | Baking cocoa | Calou Cocoa |
|---|---|---|---|
| processing | Alkalized, industrial | Heated to a high temperature and de-oiled | Gentle and natural |
| Additions | Often sugar and milk powder | No | No |
| Fat content | Medium | Low (10-20%) | High (including cocoa butter) |
| Nutrients | Few | Barely | Rich in antioxidants, magnesium & co. |
| The taste | Mild, often sweet | Intense, harsh | Aromatic, full-bodied |