Cacao – enjoy, prepare and understand it pure

What actually is cacao?

Cacao comes from the seeds of the cacao tree. These beans are fermented, dried, roasted and finally ground. Depending on what happens next, very different products are created: cacao powder, cacao butter, chocolate or pure cacao mass.

When we talk about ceremonial cacao, we mean the pure, unadulterated version: cacao mass without sugar and without additives. The flavour is intense, chocolatey, slightly bitter and depending on origin and variety, fruity, earthy or floral.

Cacao mass, cacao powder, chocolate – the differences

In the supermarket, these products often sit side by side, but they're not the same:

• Cacao mass: the ground whole cacao bean. It also contains the natural cacao butter and is usually offered as a block, drops or wafers.
• Cacao powder: is created when part of the cacao butter is removed from the mass. It has a mild mouthfeel and dissolves easily.
• Chocolate: usually consists of cacao mass, sugar, often additional cacao butter and depending on the variety, milk powder or flavourings.

Anyone trying pure cacao mass for the first time will quickly notice: this is a different drink from the drinking chocolate you're used to. It's creamier, stronger and less sweet.

Preparing cacao: how to make a perfect cup

Preparation is simple and invites you to slow down. As a guideline you can adjust to your taste:

• Many people use around 25 to 40 g of cacao mass per cup. Chop it finely beforehand – drops and wafers are particularly easy to measure out.
• Heat water (or a plant-based milk of your choice) gently – it doesn't need to boil.
• Add the cacao mass and stir or whisk until it's completely dissolved.
• Refine it as you like, for example with a pinch of cinnamon, a hint of salt, or a touch of sweetness.
  Find out what else you can add to your cacao in the Know More section.

With a traditional wooden molinillo cacao whisk, your cacao becomes beautifully frothy.

Which cacao variety is right for you?

Origin and variety shape the flavour. With us you get ceremonial cacao from Ecuador and Peru:

• Sierra Ecuador Block: soft, mild and very refined in aroma, with pleasant bitterness, gently earthy and well-balanced. A good starting point if you prefer something rounded.
• Criollo Peru Block: Criollo is considered the noblest and rarest cacao variety in the world. The flavour is soft, elegant and multi-layered.
• Criollo Peru Drops: the same fine Criollo in convenient drops form, easy to measure out and quick to melt.
• Naranjal Ecuador Wafers: lively and fruit-forward, with zesty citrus freshness.

You'll find all varieties collected in the ceremonial cacao category. Whether block, drops or wafers is mainly a question of handling: the block is cut or grated, drops and wafers you can measure out directly.

Accessories and blends for your cacao time

You don't need much to enjoy cacao, but a few things make it nicer. In ceremonial cacao accessories you'll find, for example, a wooden scoop and other companions for your rituals.

If you like to experiment with flavours, you can explore the cacao blends. These are pure plant powders like lucuma, maca or ashwagandha that you can stir into your cacao as you fancy. If you'd like to share your experiences with others, visit the cacao ceremony community.

Frequently asked questions

Is cacao mass the same as cacao powder?

No. Cacao mass is the ground whole cacao bean including the natural cacao butter. Cacao powder is created when part of this butter is removed. This makes a difference in flavour, consistency and preparation.

Why does pure cacao mass taste more bitter than chocolate?

Because no sugar is added. You taste the bean as it is. Some people love it exactly like that, others round out the flavour with a small pinch of sweetness or spices.

How do I store cacao mass best?

Best kept dry, cool and dark in a well-sealed container, away from strongly scented foods. This preserves the aroma.

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