Ceremonial cacao
Ceremonial cacao is pure cacao paste, without sugar or milk, made from the whole bean. In Latin American indigenous cosmovision cacao is not a mass-market product but a plant that accompanies you: which is why it is drunk slowly, in a cup, usually in the morning or before something that asks for attention.
How it differs from cocoa powder
Cocoa powder is defatted bean: the butter has been removed. Ceremonial cacao keeps the whole bean, butter included, ground into a paste. That makes it denser, fattier and more filling: a cup replaces a light breakfast.
How to prepare a cup
Grate or chop 7 to 14 g of cacao paste per cup. Heat 150 to 200 ml of water or the plant milk you prefer without boiling it, around 70 to 80 °C. Add the cacao, stir until it melts, then whisk for a minute so it emulsifies and foams. Sweeten with panela, or drink it plain.
How much and when
Usually 7 to 14 g a day. Cacao contains theobromine, a gentler and longer-lasting stimulant than caffeine, which is why it suits mornings better than evenings.
Where ours comes from
From the same ancestral trees in Manabí and Esmeraldas as the bars: fine-flavour cacao, fermented and dried in small lots, ground with nothing added. A single ingredient.
A note
Pure cacao is a food, not a medicine. If you take medication, are pregnant or have a heart condition, check with your doctor before drinking it daily.
The two versions
Ritual kit with a ceramic cup
Pure cacao paste from ancestral trees in Manabí and Esmeraldas, together with a ceramic cup for your daily ritual. A single ingredient, fermented and dried in small batches.
Refill, with a subscription option
When your cacao runs out, refill your kit. Subscribe and receive it every month, without having to remember.