All About Cacao, Cocoa & Chocolate

Years ago, when I was a newbie food blogger, the use of chocolate was pretty simple. There were chocolate chips, baking chocolate, chocolate bars and unsweetened cocoa powder. And then I discovered cacao powder. And mispronounced "cacao" for about eight years. You say "Ka-Cow" I say "Ka-KAY-Oh." Whatever. It was a new concept to me to switch around a few letters and boom, have a whole new product, yet the same source ingredient: the magical cacao bean. Ka-KAY-oh bean. Ka-Cow? I still say it wrong guys. After cacao powder, came cacao nibs and cacao butter. And chocolate percentages became mainstream culinary chatter. Percentage snobs, like my dark chocolate-obsessed husband, popped up. "Anything under 70% cacao isn't worth it." And things got...

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