The level of processing marks the key difference between cacao and cocoa. "Cacao" typically describes products that are less processed, more natural, and raw, whereas "cocoa" applies to cacao products that have been roasted and processed. However, manufacturers sometimes use these terms interchangeably, making it crucial to examine product labels or descriptions for a clear understanding of their specific characteristics and processing methods. For this recipe, we recommend cacao for its more natural, less processed qualities.