Cacao that makes you feel
good
OUR PRODUCTS
Our Story
Cacao Mae was born of our passion for a hot creamy chocolate cup for breakfast before going to school and a mother who struggled to find the right cacao product with no added sugars or fillers and most of all, pure organic cacao
About Us
Cacao Mae was born of our passion for a hot creamy chocolate cup for breakfast before going to school and a mother who struggled to find the right cacao product with no added sugars or fillers and most of all, pure organic cacao
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CACAO VS COCOA
By buying pure cacao powder instead of processed cocoa, you get all the benefit of the fruit. It is the most natural way to eat chocolate. Lasts longer because its pure and it is perfect for diabetics, allergies among others.
- Has more calcium than cow's milk.
- It is a superfood.
- 40 times more antioxidant than blueberries.
- Largest source of iron and magnesium in the world.
- Last longer.
- Highly processed.
- May contains pesticides if it is not organic.
- Contains sugars.
- May contain traces of dairy and hydrogenated oils.
- Lasts less.
What you can do with a traditional processed cocoa you can do with cacao powder, hot or cold chocolate, pastries etc. While if you consume processed cocoa you get more ingredients than just cacao, you have sweeteners, chemicals, dyes, milk or some the percentage of cocoa is the minimum. But when consume cacao powder you get all the nutrients, vitamins of the cacao.
SUSTAINABILITY AND COMMITMENT TO THE ENVIRONMENT
NATURAL COCOA POWDER VS ALKALIZED COCOA
Natural Cocoa Powder 10-12% fat.
Our cocoa powder is 100% natural, without sugar or any other additive It only contains 10-12% fat of the cocoa beans It has more antioxidant than regular or duch processed (alkazed) cocoa powder. It preserve all the nutrients of the cocoa beans. Natural cocoa has high levels of antioxidants
Alkalinzed or Dutch Processed, Cocoa Powder 10-12% fat
It is made by adding an alkali solution (potassium carbonate) to the beans.
Alkalized cocoa powder, has a higher PH level. This reduces the acidity and darkens the colour. It gives a less bitter taste and enhance the smell. The level of acidity and colour will vary depending on the level of alkalization. It is usually used for the cacao powder mix (traditional cocoa mix)
The dutch or alkalized process reduces the levels of certain phytochemicals so, containing lower amounts of flavonols (antioxidants) than the natural cocoa powder. It has around a 60% less of natural cocoa’s original antioxidants and contains 3 times less caffeine than the natural cocoa powder.
One study determined that 60% of antioxidants were destroyed by light dutching (or alkalinization) and 90% were destroyed by heavy ditching or alkalinization
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The Benefit of Cacao
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