Raw cacao

Ceremonial cacao and raw cacao: origin, formats and preparation

Ceremonial cacao is pure cacao mass from unroasted beans, with no sugar, milk or flavouring. Ordinary cocoa powder is defatted and often alkalised, whereas ceremonial cacao keeps all of its cocoa butter. The result is a full, slightly bitter drink with real body. Below you can read which format suits you, how to prepare it and what to bear in mind.

What is in cacao

The main active compound is theobromine, an alkaloid related to caffeine. Theobromine acts more slowly and gently and stays in your system for longer. Cacao also contains a small amount of caffeine, flavanols and minerals such as magnesium and iron. That explains why many people describe a cup of ceremonial cacao as calmly alert rather than wired.

Raw means the beans have not been roasted. They are still fermented and dried, because without those steps there is no cacao flavour. Once you turn it into a hot drink you warm it a little anyway, so the difference from roasted cacao lies mainly in flavour and in gentler processing of the bean.

Which format suits you

Blocks and paste are the classic choice for a cacao ceremony. The 500 g ceremonial cacao block from Peru is cold pressed and grown by small farming cooperatives in the Amazon region. For groups and retreats there is a 5 kg pack of Criollo cacao. A block needs chopping, so if you would rather skip that, go for the Arriba Nacional cacao paste chunks from Ecuador or the pre-portioned 5 g cacao paste, which also comes in 30 g and 50 g.

Powder dissolves more easily and works well in smoothies or porridge. Because the cocoa butter has been pressed out, the drink is thinner than one made with paste.

Beans and nibs are the least processed option. You can chew them, add them to muesli or grind them yourself. The raw cacao beans from Bolivia come from the El Ceibo cooperative, and we also stock beans from Guatemala and Venezuela.

Origin and flavour

Criollo from Peru and Venezuela is mild and rounded. Arriba Nacional, Ecuador's original variety, is fruitier and more floral. The Venezuelan cacao comes from Sur del Lago, the area south of Lake Maracaibo, and has a milk chocolate note with gentle bitterness.

How to prepare ceremonial cacao

For an everyday cup use 10 to 15 g, for a ceremony usually 20 to 30 g. Start low the first time. Chop or grate the cacao finely, heat 150 to 200 ml of water to around 70 to 80 °C so it does not boil, then whisk or blend the cacao in until the drink is creamy and fully combined. A pinch of salt, cinnamon or chilli works well, with a little honey if you like it sweeter.

Things to keep in mind

Theobromine and caffeine raise your heart rate slightly. If you have a heart condition or high blood pressure, be careful with large doses and check with your GP if in doubt. The same goes if you take antidepressants or MAO inhibitors, or plan to combine cacao with ayahuasca. Avoid large amounts just before bed. Keep cacao away from dogs and cats, as theobromine is toxic to pets.

Frequently asked questions about ceremonial cacao

What is the difference between ceremonial cacao and ordinary cocoa powder?

Ceremonial cacao is the whole cacao mass including cocoa butter, unroasted and with nothing added. Ordinary cocoa powder is defatted, roasted and often alkalised for a milder taste, so the drink is thinner and less intense.

How much ceremonial cacao do you use per cup?

For daily use 10 to 15 g is plenty. For a ceremony most people use 20 to 30 g. Start low if you are sensitive to caffeine.

How should you store raw cacao?

Somewhere cool, dark and dry, in well-sealed packaging. A white haze on a block is usually cocoa butter that has risen to the surface, not mould, and it barely affects the flavour.

Is ceremonial cacao suitable for children?

A little as a flavouring is fine, but a ceremonial dose of 20 g or more is too strong for children because of the theobromine and caffeine.

Any questions? Our customer service team is happy to help.