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. A 400 g bag makes about 57 cups of 7 g, roughly a month of daily drinking. 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.

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