Ceremonial cacao – what's behind it and how to prepare it

What does "ceremonial cacao" mean?

The term ceremonial cacao is not a protected designation. That's why it's always worth checking the ingredient list. It usually refers to pure cacao mass: ground cacao beans, without sugar, without milk powder and without flavourings. Because the cacao butter is still present, the drink tastes more intense and rounded than an ordinary cacao drink.

It's usually enjoyed in peace, alone or in a group, often with a small opening, an intention or simply a moment of silence. How you shape that is entirely up to you.

What you can pay attention to when buying

• Ingredients: The packet should only say cacao.
• Origin and variety: Reputable suppliers name the country and variety. Our cacao comes from Ecuador and Peru.
• Form: Cacao mass comes as a block, drops or wafers. This is mainly a question of dosage.
• Price per kilo: Compare the kilo price, not the packet price.
• Transparency: Check who's behind the shop. You'll find more about that under The person behind it.

Our varieties at a glance

All varieties cost 60,00 € per kilo with us. They differ in flavour and form:

• Sierra Ecuador Block: soft, mild and very fine, with pleasant bitterness, gently earthy and balanced. A good choice for getting started.
• Criollo Peru Block: Criollo is considered the finest and rarest cacao variety in the world. The aroma is soft, elegant and multi-layered.
• Criollo Peru Drops: the same fine Criollo in practical drops form. It's easy to portion and melts quickly.
• Naranjal Ecuador Wafers: lively and fruit-forward, with zesty citrus freshness.

You'll find all varieties in the category Ceremonial Cacao.

How to prepare ceremonial cacao

There are many ways – here's a simple start:

• Chop or cut the cacao into small pieces so it melts faster. This step isn't necessary for drops and wafers.
• Heat water or plant-based milk until it's hot, but not boiling vigorously. As a guide for one cup, about 20 to 40 g of cacao is enough, depending on how strong you like it.
• Put the cacao in the cup or pot, pour the hot water or plant-based milk over it and stir until everything has melted. Refine it with spices or our cacao blends.
• Froth it up and drink it slowly, in small sips.

The Molinillo is ideal for frothing. This traditional wooden frother has been used in South America since the 15th century for cacao preparation. For pouring around the circle, the Wooden Ceremony Ladle is perfect.

If you'd like to refine your cacao, check out the Cacao Blends. There you'll find powders like Lucuma, Maca or Guarana in 50-g packs. They're intended as an additional complement.

The setting: accessories and atmosphere

For many, a cacao ceremony includes a fitting setting. This could be a blanket to sit on, a bundle of sage or a piece of Palo Santo. None of it is necessary – it's a matter of personal preference. You'll find a selection in Ceremony Accessories and in the category Incense.

If you'd like to connect with others, check out the Cacao Ceremonies Community. Further information on preparation and spices can be found under Knowledge Base.

If you have health questions, such as during pregnancy or if you have intolerances, please speak to your doctor beforehand.

Frequently asked questions

Is ceremonial cacao the same as cacao powder?

No. Cacao powder is usually de-oiled. Cacao mass consists of the whole ground bean and contains its natural cacao butter. That's why it tastes stronger and melts into a denser drink.

How do I store cacao mass best?

Best kept cool, dry and dark, well sealed and away from strong odours.

Which variety is right for beginners?

If you like it mild and balanced, try the Sierra Ecuador. If you like it elegant and multi-layered, Criollo is the choice.

To the ceremonial cacao View all products