"Cocoa" or "Cacao"?

Early I posted about my new vice: eating "100% cocoa" and then today I noticed that the product I eat is labeled "cacao"!
I always thought that in English it was "cocoa" and in French "cacao", which of course I thought was quite funny, but now I am not sure....Well I am sure it is funny to me but I am not sure that in English it is truly "cocoa".
I had to go and check to see if these were actually two different things and it turns out that they are.
"cacao" is the evergreen tree which produce cocoa fruits and seeds (note they are not beans).
Whereas "cocoa" is either the fruit, the powder from the roasted, husked and grounded seeds of the cacao, or the drink made from the powder.
Or at least this is the way this online dictionary defines it.

So to following this the label my post was right to read "cocoa" instead of "cacao" regardless of what the product is labeled since this is not 100% of the tree and even though it is 100% of the seeds they are processed, they are not just seeds sitting there .....

The Concise Oxford Dictionary says:
"cacao": seeds of tropical tree, giving cocoa and chocolate; the tree.
"cocoa": Powder made from crushed cacao seeds often with other ingredients; drink made from this or from the seeds.

At the end I still don't know if I am eating cacao or cocoa!!!
Anyway enjoy your end of year festive chocolates, that at least is clearly called chocolate.

De Villiers Chocolate (which does not produce what I am eating these days) has an interesting post on their website about the how cacao is processed. What I get is from Willie's cacao and they also have a great site explaining how they do it.
Turns out that in a very similar fashion than coffee the cacao seeds are roasted and the husks are removed. After this the grinding, refining, conching and tempering are of course not like coffee anymore since one of the particularity of cacao is that about 50% of the cacao seeds is cocoa butter. (notice how you go "cacao seed" to "cocoa butter"!! interesting!!!). I have to admit that the process seems quite tricking but then again we all know that chocolate can take that weird texture when heated if it is not done carefully.