A MINIMAL DIFFERENCE : 100 %

 

“The term "100\% cocoa bar" and "100\% cacao bar" often refer to the exact same type of product: a bar made purely of the processed cacao bean, with no added sugar or other ingredients. 

The difference in their nutritional value is typically minimal to non-existent unless the bar specifically uses raw cacao.

Here is a breakdown of the nutritional comparison:

1. Minimal Difference (Most Common Scenario)

In most commercial contexts, the terms are used interchangeably, and the bar is made from beans that have been fermented, dried, and roasted. 

If a 100\% cocoa bar and a 100\% cacao bar are made with roasted beans, their nutritional profile will be virtually identical:

• High Minerals: Equal levels of iron, magnesium, copper, and zinc.

• High Fat & Fiber: Equal amounts of healthy fats (cocoa butter) and dietary fiber.

• High Flavanols: Good, but slightly reduced, levels of antioxidants due to roasting.

2. Significant Difference (The "Raw Cacao" Distinction)

The only time there is a notable nutritional difference is if the product is explicitly labeled "Raw Cacao" (often a 100\% Cacao product).

The Bottom Line:

If you are purely focused on maximizing the retention of the bean's antioxidants (flavanols) and other heat-sensitive nutrients, a bar made from raw cacao is theoretically superior.

However, any 100\% bar (whether labeled cocoa or cacao) is a nutritional powerhouse because it has zero added sugar and is entirely made up of the nutrient-rich cocoa solids and butter.