THE SEED OF CACAO IS AN INGREDIENT IN CHOCOLATE.

THE SEED OF CACAO IS AN INGREDIENT IN CHOCOLATE.

CEREMONIAL CACAO IS 100% cacao paste of the highest grade. it is made from heirloom strains of cacao native to central and south america. It is Grown in small batches and processed and Different from most mass produced cacao in the market, Special care goes into each step of the process all leading to the highest quality cacao for both its taste and its metaphysical properties

 
 

5 STEPS TO making TO CACAO: FERMENTATION, DRYING, ROASTING, PEELING, GRINDING.

 

ONCE REMOVED FROM THE POD, THE SEEDS ARE PLACED IN WOODEN CRATES WHERE THEY SIT TO FERMENT FOR 2 TO 7 DAYS.

AFTER THE PROCESS OF FERMENTATION IS COMPLETE, THE FARMERS LAY THE SEEDS IN THE SUN TO DRY FOR ABOUT A WEEK.

 

ONCE DRIED, THE BEANS ARE TRANSPORTED TO A PROCESSING FACILITY WHERE THEY ARE ROASTED, PEELED AND GROUND INTO A PASTE.

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why is ceremonial cacao better?

The main difference between conventional cacao and ceremonial cacao is the quality of the beans. Ceremonial cacao is made from heirloom varieties and special attention is placed in each step of the process, prioritizing quality over mass production. The result is a very unique product that tastes amazing and is also incredibly nutritious

 
 
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difference between cacao and cocoa

Once the cacao beans are ground into a paste, it is commonly referred to as cacao paste or cacao liquor. This mass could be further refined by separating the solids from the butter. The solids that are left behind after the butter is removed are commonly referred to as cocoa or cocoa powder.

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what is cacao butter

Cocoa butter is the vegetable fat that makes up nearly 50 percent of the cacao bean. Cocoa butter is a major ingredient in chocolate and is used in cosmetics. Cocoa butter is often recommended to prevent stretch marks in pregnant women, to treat dry or burnt skin and as a daily moisturizer.