what is cacao

The botanical name of Cacao is Theobroma Cacao, originating from the Greek translation “Food of the Gods”. The average Cacao fruit can take up to 4-6 months to develop. Depending on the tree and strain of Theobroma Cacao, the fruit can provide with 30-50 pods,each fruit providing a full ceremonial dose (40-50 grams). To get from Cacao bean to our Ceremonial Grade Cacao, the beans go through a five process: fermentation, drying, roasting, peeling, and grinding. Careful attention in each step of the process guarantees the quality of the end result. We work directly with the families that harvest and process our cacao in the most natural way while respecting tradition.

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ceremonial cacao

This is the side of chocolate that brings the butterflies to the belly, the confidence to the heart, and the ease to the mind. Although bitter in flavor, it nourishes the sweetness we crave when we are craving chocolate. Cacao is a facilitator to the connectivity of the self. The duality we receive of alertness and relaxation creates a beautiful balance from the inside out.

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cacao vs 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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cocoa 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.