What does Cacao Content (% Cacao) mean?

As chocolate's reputation for being a superfood grows, we've seen numerous references to the cocoa health equation:

higher percentage cocoa content = healthier

If you want to maximize antioxidants while enjoying a cacao product, dig a little further into the ingredients list.

What to look for:

• Cacao / Cocoa Nibs, Beans or Cracked Cocoa - this means the inside of the cacao beans in their natural ratios is being used.
• Cocoa Liquor / Mass / Paste / Solids - don't worry, cocoa liquor isn't alcohol! It's simply the whole cocoa bean ground down to a liquid state. Also known as: chocolate liquor, chocolate, unsweetened chocolate, bitter chocolate, baking chocolate or cooking chocolate.
• Cocoa, Cocoa / Cacao Powder - this means the cacao beans have been processed to remove a portion of the cocoa butter (fat). Typically, this leaves the more antioxidant-rich part in the cocoa or cocoa powder.

Other indicators:

• Total Fat Content - added cocoa butter contributes to a smooth, rich mouth feel (and counts toward the total cocoa content), but isn't known to retain antioxidants. If you're eating 70% cacao content bars for health reasons, look for bars where fat grams account for no more than 40% of the total weight.
• Processed with Alkali or Alkalized, Dutch or Dutch-Processed - this means the cocoa was chemically treated to reduce bitterness, astringency and / or make it blend more easily. Unfortunately, it also removes most of the antioxidants. Other descriptions may include "processed with": Ammonium, potassium, or sodium bicarbonate, carbonate, or hydroxide, or magnesium carbonate or oxide.

Check out our other blogs on how to choose the healthiest dark chocolates:

• Healthy Dark Chocolate: Five Common Myths and how you can spot the best brands.
• Healthy Dark Chocolate: Clean Ingredients - and importantly, ingredients to avoid!