Cacao

Known as the drink of the gods, Cacao was enjoyed by the Aztecs and Mayans alike.
Today this healing drink gently assists in self-reflection and meditation.

What is Cacao and Where Does it Come From?

All Chocolate originates from the Theobroma tree which thrives in the warm, humid regions of the globe such as Ghana, Indonesia, Brazil, Colombia and Peru.

When its beans are roasted and blended with sugar, the result is the familiar chocolate we know and love. from brands such as Cadburys and Nestle.
However, with minimal processing, and by cultivating, growing and picking the beans in a more respectful and intentional way, it is possible to preserve the unique taste of the bean, and what many consider to be their sacred properties.

The end result is what we call ceremonial Cacao.

To drink this sacred preparation is to invite a loving, profound and heart-opening experience, offering a level of connection and enjoyment far beyond the familiar endorphin rush from a typical chocolate bar.

The Myth.

In Mesoamerican mythology, cacao was viewed as more than just a food; it was seen as a divine gift and powerful symbol of connection to the gods.
It was the feathered serpent god Quetzalcoatl who was believed to have stolen the seed from the mountain of sustenance and presented it as a gift for the humans. He then taught humanity how to grow and cultivate the plant, and prepare the bitter drink, which was then consumed in rituals and ceremonies. So revered was the drink that it was offered to courageous warriors as a symbol of their strength.

The cacao plant became a crusial part of the creation story for both the Aztecs and the Mayans. You can learn more about this by reading The Popol Vuh, the sacred book of the Maya, which provides much information about the Mayan mythology and their beliefs around the cacao plant.

Quantities and Flavours

How you prepare your ceremonial cacao is a personal choice. On its own, it has a distinctly bitter taste, so feel free to add a natural sweetener like honey, maple syrup, agave, or stevia to your liking. To fully appreciate the cacao's benefits, it's best to use only natural ingredients and steer clear of refined sugars. If you prefer a creamier drink, plant-based milks like oat, almond, or coconut are popular additions. However, it's worth noting that dairy milk is often avoided as it's thought to block some of the cacao's desired effects.

For beginners it is recommended to start on a dose of 25g and to adjust that amount as you become more used to it.If you wish to use your cacao to assist in meditation prepare between 22-30g, and for a ceremony prepare between 40g and 50g. It is not recommended to consume more than 50g.

Pour some water into your kettle and begin to boil. The amount of water that you might want to use will vary according to taste, but I suggest you begin with no more than 10oz or 300ml maximum.

Preparing Your Drink

Weigh your Cacao.Shave away your cacao with a sharp knife, making the pieces as small as possible (all the time maintaining your positive intentions.) Some people like to use a cheese grater.
Place it into the container for your blender, or your saucepan if that is what you are using.
Add small amounts of both the hot water and the cold water, and if you are using a saucepan stir the mixture as it melts, not allowing it to boil. If you are using the blender then turn it on in small bursts.
Continue adding the hot and cold water until the cacao has fully melted and blended in.
Pour into your cup, and enjoy!

Buy Your Own

We source all our Cacao - both ceremonial and powdered from Lisa Fearon - Amor Cacao. We've tried a few different types of ceremonial Cacao but nothing has quite compared to the Cacao that she sources - the smell, taste and the effects, have aided us in doing our own cacao ceremonies and diving deeply into the clarity and healing that Cacao provides. As well as selling the best cacao, Lisa is a Life coach, working with women who are at a point where they are looking for more from life.