Perú Piura Cacao Ceremonial

Several different species of cacao grow in Peru’s Piura region, but the most common is the Criollo species. Criollo is one of the three main cacao varieties, along with Forastero and Trinitario.

This cacao grows in plantations along river valleys where the soil is fertile and rich in nutrients.

Cacao fruit in the Piura region have a distinctive shape that resembles an amphora. They are harvested by hand to avoid damage and ensure optimal quality. The cacao beans are then separated from the pulp and fermented, dried and roasted to produce a unique flavour and aroma.

What is cacao paste?

It is the dried, shelled, and then ground cacao beans, which take the form of a hard but brittle block or lumps.

Properties of cacao

Ceremonial cacao is a special form of cacao used in ceremonies by the indigenous cultures of Mexico, and Central and South America. It contains theobromine, caffeine, anandamide, phenylethylamine and flavonoids that affect the body and mind, improving mood and concentration, relieving symptoms of depression and stress, reducing pain and inflammation, and strengthening the immune and cardiovascular systems. The consumption of ceremonial cacao is also considered a spiritual experience that helps develop inner wisdom, intuition and spiritual sensitivity and is often used in shamanic practices and meditation.

You can read more about the properties of cacao here.

How to prepare cacao?

Mix between 10-20 grams of crushed cocoa with water, vegetable or animal milk (200 ml) and spices such as chilli, vanilla, cinnamon or cardamom. If desired, sweeten with honey or other healthy sugar. it is worth adding spices and honey at the end of the process.

You can find all the recipes for ceremonial cacao here.

What can be made from cacao paste?

Cacao paste is a very versatile culinary ingredient that can be used to prepare many different dishes and desserts at home. Here are some ideas of what can be made from cacao paste:

• Hot chocolate: Cacao paste is the ideal ingredient for making hot chocolate. Just dissolve the paste in milk or water, add sugar and season with your favourite spices, such as cinnamon or vanilla.
• Desserts: cacao paste is an ideal ingredient for preparing desserts such as brownies, chocolate cakes, truffles or milk chocolate. Just add the paste to a cake or cream to add an intense cacao flavour.
• Beverages: cacao paste can also be used to prepare various beverages, such as smoothies, shakes and shakes. Just add the paste to a blender with milk, banana or other fruits and season with your favourite spices.
• Sauces: cacao paste is an ideal ingredient for making sauces for meats, vegetables or salads. Just add the paste to the sauce and mix it with other ingredients to add an intense cacao flavour.
• Chocolate flakes: Cacao paste can also be used to make homemade chocolate flakes. Just dissolve the paste with milk, add sugar and mix with oatmeal, then dry in the oven.

Remember that cacao paste is very intense in flavour, so it should be added in moderation to dishes.

Daily dose of cacao

About 10-20 grams. Occasionally, you can increase to 50 grams.

Classification of ceremonial cacao

Any natural cacao in the form of a paste, beans, nibs (crushed cocoa beans) or powder is bitter, nevertheless, we can divide them into less bitter or dry.

Our cacao flavor scale is:

• Sweet
• Semi-sweet
• Slightly dry
• Semi-dry
• Dry
• Bitter

Allergen information: it contains no allergens