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Whole Heirloom Native Criollo Bean: Ceremonial cacao is typically made from whole heirloom native criollo cacao beans. Criollo is a prized cacao variety known for its rich flavour and aromatic qualities. Using whole beans ensures that the cacao retains its natural properties.
Ground with Nothing Added or Taken Away: The cacao is ground without any additives or removal of components. This preserves the authenticity and purity of the cacao, allowing it to maintain its original flavour and characteristics.
Bio-dynamically Grown: Bio-dynamic farming is a holistic and sustainable agricultural approach that emphasizes the interconnectedness of plants, animals, and the environment. Ceremonial cacao made from bio-dynamically grown cacao beans is often considered more environmentally friendly and spiritually significant.
Mature Trees in the Understory Rainforest: The cacao trees used for ceremonial cacao are typically mature and grown in the understory of rainforests. This environment can influence the flavour and quality of the cacao beans.
Formation of Cacao Paste: When the cacao beans are ground, they form a thick paste. This paste is often referred to as "cacao paste" or "cacao liquor." It is an essential component of ceremonial cacao, and it is used to make cacao beverages.
Molds: The cacao paste is poured into molds to create blocks or discs. These molds can give ceremonial cacao a specific shape for ceremonial use.
Ceremonial cacao is often used in rituals, ceremonies, and meditation practices, and it is valued not only for its taste but also for its spiritual and energetic qualities. It's important to prepare ceremonial cacao with care and intention, respecting its cultural and historical significance in the regions where it is traditionally used.