Cacao Butter: The Secret to Great-Tasting and Healthy Chocolate

Why is the type of cacao used in chocolate important for taste, health, and ethics?

Dr. Beata Lerman explains the origins and differences between the main types of cacao, focusing on Cacao Nacional, a rare variety recovered in Ecuador. 

Most chocolate relies on Forastero cacao, which is widely grown but offers a different taste profile than Cacao Nacional. Industrial chocolate production often removes cacao butter to sell to other industries, replacing it with other fats, which changes flavor and health qualities. Cacao Nacional grows only in rainforest-like, biodiverse environments and is farmed by collectives dedicated to sustainable methods. These farmers resist pressure to monocrop and avoid pesticides and herbicides, which reduces heavy metals like cadmium and lead. 

Dr. Lerman emphasizes the ethical considerations, such as child labor and environmental sustainability. She encourages consumers to ask questions about chocolate origins and support farmers committed to responsible practices.

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Key Takeaways

1. Cacao is the fundamental ingredient that gives chocolate its distinct flavor. The specific content and quality of cacao butter within the bean is what defines a chocolate’s taste and overall health benefits.

2. There are four main types of cacao—Forastero, Trinitario, Criollo, and Cacao Nacional (Original DNA Cacao). Each has unique genetic backgrounds, flavor profiles, and histories, with Cacao Nacional standing out for its rare, non-bitter, and complex flavor.

3. Cacao Nacional is rare, originally thought extinct, and can only be cultivated in regenerative, rainforest-like environments rather than monocropped plantations. This traditional, cooperative approach supports ecosystem health, soil biodiversity, and yields premium cacao without chemical contamination.

4. Industrial chocolate often substitutes natural cacao butter with oils and uses monocrop farming with heavy pesticides, resulting in contamination with heavy metals like cadmium and lead. Ethically sourced chocolate, especially from small co-ops, avoids these issues, ensuring both higher nutritional value and the fair treatment of farm workers.

5. Consumers should be proactive in questioning the origins, farming practices, and safety of their chocolate. Supporting ethically produced, environmentally friendly chocolate helps maintain both personal health and sustainable livelihoods for cacao farmers.

Timestamped Overview

00:00 Cacao Nacional's Unique Flavor Profile

06:58 Rediscovery of Original Cacao Trees

08:17 Cacao Nacional Farming Practices

11:20 Ecuadorian Farmers Defend Ethical Cacao

15:27 Heavy Metals Contaminate Chocolate

20:01 Cacao Origins and Market Turmoil

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