In other articles on our site we have already written about different species of cocoa and the process of producing real cocoa. Today we will discuss a slightly different issue, namely the classification of grains. Such a classification can be made on the basis of various aspects of the grain, for example, the degree of fermentation [1] or size and quality. We, however, will deal here with probably the most important classification for us, namely the division of grains according to their flavor profile, origin and best use.
Below we describe the four categories into which grains fall according to this classification. We are talking about Microlot, Specialty, Premium and Selected grains. In addition to the general characteristics of the four categories, the reader will find examples of the species included in each category. Let’s start with Microlot grains.
Microlot grains
According to cocoa producers, the Microlot category is a selection of beans of exceptional quality from “wild” plantations: former cacao crops that have been lost in the jungles of Latin America. The taste and character of cocoa beans – but also of cheese, wine or coffee – depends largely on where the commodity was harvested or produced. The place is usually called by the French term “terroir,” which describes “the unique combination of geological and climatic conditions in which a food product is produced, which gives it a well-defined and unique character” [2]. Terroir thus includes, among other things. soil, climate, altitude, sunlight intensity, amount of precipitation and more [3].
The collection of Microlot beans from the aforementioned “wild” plantations, as well as the conditions of fermentation and drying of the seeds, contribute to their unique profile, which is well suited to the production of chocolate using the “Bean to Bar” method (from bean to bar). Microlot is a limited category of cocoa, usually available on the market in very small quantities (even single bags!). However, the selection process makes it possible to detect many desirable aromas in the chocolate, such as floral, fruity, nutty and spice notes, while at the same time not perceiving any bitterness and astringency caused by the presence of tannins (tannins).
As for the subspecies of cacao that fall into the Microlot category, three main strains of Venezuelan origin are usually cited (although there are also varieties from other countries). The first is Amazonas Flores de la Selva, an Amazonian species with a rich aroma with notes of tropical fruits, subjected to special fermentation and several stages of drying. Another grade is Venezuela Sur del Lago Caracciolo, a grain with a delicate, creamy and nutty aroma complemented by an aftertaste of fruit and honey. Finally, Microlot is also a Venezuela Ocumare Costa de Oro grade, a cacao fermented in wooden crates that the producer describes as a product with a very rich tropical aroma and unique spicy notes. Despite this profile, Ocumare is used to produce an exceptionally fine chocolate with a noticeable bouquet of sweet fruit.
Speciality Grains
Next in line is the Speciality selection, which means beans harvested only from specific sectors of selected cocoa plantations. In this case, terroir is not so important: what matters are specific trees from rare species and the weather conditions for growing these noble cocoa trees. In addition, the fruit that will be used to produce Speciality is harvested slightly earlier than the regular growing calendar, and the seeds are then fermented, dried, sorted and stored – all according to a special protocol prepared by experts. This selection makes it possible to produce delicious chocolate for true gourmets.
As with Microlot, Speciality also includes grains of species from Venezuela, among other countries, examples of which we will look at here. Let’s talk about two of them here: the Venezuela Carabobo Las Trincheras species and the Venezuela Amazonas Guara. The first is cacao grown in the Carabobo region, a subspecies of Criollo cacao. Its flavor palette includes delicate floral aromas lined with flavors of citrus, wood and tobacco. Carabobo is fermented in wooden crates and then dried in the sun in specially designated areas. The Guara variety, on the other hand, comes from the Amazon area, and its flavor bouquet is described as floral, creamy and nutty, with notes of pineapple and papaya.
Premium grains
The third category, according to the classification undertaken here, is the premium category. The principle here is similar to that of Microlot grains: terroir matters. Premium cocoa, however, does not come from the jungle, but simply from plantations with the same special geographic and climatic profile. In addition, with Premium, great emphasis is placed on the ripeness of the fruit and, as with Specialty, on the fermentation procedure, which takes place under strict temperature and acidity control.
Premium bean grades come from many different countries, including Colombia, Thailand, Peru and Nicaragua. These include, among others, the Colombia Morumbi species (a subspecies of Trinitario from the Puerto Lleras del Meta region, offering a palette of flavors such as nut, spice and citrus) and the Thailand Chathaburi variety (rich in tropical notes, i.e., flavors of pineapple, mango, passion fruit, as well as a slight hint of cane sugar). But returning to South America, the premium category also includes Peru Ucayali River cocoa seeds (a variety of Trinitarios from the Ucayali region with lemony, nutty, spicy and olive aromas) and Nicaragua O’Tuma – the latter has a very rich flavor bouquet: there are notes of passion fruit, coffee, pineapple, tannins and even kiwi.
Selected Grains
Finally, we arrive at the Selected grains category. These seeds come from only a few specialized plantations, and the fermentation process is carried out in such a way as to extract as much flavor as possible from the seeds needed for chocolate production. Selected grains are characterized by delicate notes of bitterness and astringency, but these are removed during roasting. Unfortunately, for reasons unknown, the sources do not state which specific cocoa species fall into the Selected category.
This article aimed to familiarize the reader with the classification of cocoa beans into four categories, each with a slightly different flavor profile and purpose. We hope it will help you choose your favorite kind of real cocoa!
Cocoa comes in various forms – powders, lumps, bars or paste. Cocoa powder is particularly popular in the cocoa industry, and we can find it in two forms – it is alkalized cocoa and non-alkalized cocoa. What is the difference between the two types of cocoa and what is the alkalization process?
Black cocoa. It has an intense, dark color and a distinctive flavor. They are mainly used in confectionery – for baking cakes, preparing creams, icings, decorations, but also beverages. However, in its original form, cocoa is much lighter. So how is this black powder obtained?
The alkalization process, known as early as the 1920s, is responsible for the black color. XIX century in the Netherlands. Alkalization, or dutching, began to be used to achieve better solubility of cocoa powder. However, it was quickly noticed that this process not only promotes better dissolution of cocoa in water, but also provides the opportunity to change the color and taste of the cocoa beverage.
From a technological point of view, alkalization involves mixing cocoa with an alkaline solution and acting on the mixture with sufficiently high pressure and temperature. Finally, remove excess moisture by heating or drying. Alkalization can vary in degree, depending on the strength of the solution, type of alkaline compound, reaction time and temperature [4].
Because of its origins, black cocoa is also often referred to as dutch cocoa. In its natural form, cocoa is mildly acidic and tart, with a pH between 5 and 5.6. The alkalization (dutch process) neutralizes cocoa’s natural acidity, increases its pH to about 7-8, makes it darker (hence the term black cocoa) and affects its flavor [1].
What determines the popularity of black cocoa? Alkalized cocoa finds many supporters due to its milder taste than natural cocoa, much lower acidity and bitterness. This type of cocoa is also credited with better dispersibility, which makes it easier to prepare cocoa beverages. What about the health properties of cocoa that undergoes processing?
Is alkalized cocoa healthy?
Natural, unprocessed cocoa is considered a real treasure trove of vitamins. Among other things, in cocoa we can find flavonoids, alkaloids, antioxidants, a whole range of minerals, vitamins, as well as beneficial cocoa fat. Cocoa-based products show health benefits especially for the cardiovascular system due to their relatively high content of flavanols, especially epicatechins [3].
However, while untreated cocoa is high in valuable compounds, the alkalization process involving numerous complex chemical reactions depletes cocoa’s natural richness, leading to undesirable changes in cocoa’s nutritional, functional and microbiological properties [5].
As a result of the alkalization process, one study showed, among other things, a reduction in the amount of protein in alkalized cocoa, a reduction in amino acids, a reduction in total fat content, a reduction in antioxidant activity, a reduction in flavanols, and a reduction in theobromine and caffeine content [5].
How is natural cocoa powder made?
The process of creating organic cocoa powder begins with cultivation on certified plantations. The beans are hand-harvested, selected for the best quality and fermented to reduce the bitterness of the cocoa bean.
After the grains are cleaned in natural water, they are scooped out and the core is extracted, which is divided into nuggets. Subsequently, the cocoa nuggets are ground into a paste and the resulting fat is extracted along with it. The remainder is dried and finely ground into cocoa powder.
Natural, non-alkalized cocoa powder
Alkalized cocoa or natural cocoa?
Natural, organic cocoa will have a more intense, bitter taste and will retain most of its valuable nutritional properties. Black alkalized cocoa will satisfy chocolate gourmands who are not fond of the bitter taste, but its health-promoting effects will be clearly limited.
Both natural and alkalized coc oa contain much less fat than cocoa beans, with alkalized cocoa having a fat content of only about 10-12%, while organic cocoa has a fat content of about 20-22%.
Natural cocoa is undoubtedly healthier, contributes to the well-being, has a beneficial effect on the heart and other organs. Consumed regularly, it provides the body with valuable compounds and supports the body and spirit.
In recent years, the world of healthy eating has gradually reached a consensus regarding so-called “highly processed food”. Namely, that it is, in principle, the worst (“junk”!) type of food. Indeed, as modern medicine indicates, consuming food fried in deep fat, full of saturated fats, and devoid of fibre and vitamins has a negative impact on our digestive system, raises cholesterol, and increases the risk of cardiovascular diseases [1, 2], and perhaps even depression; [3]unprocessed food, on the other hand, such as fruits and vegetables, full of valuable fatty acids from fish, grains, and wholemeal bread, have a beneficial effect on the functioning of many systems in our body. According to the principle of “you are what you eat”, it would seem, therefore, that it is always worth opting for what is unprocessed: fresh, natural, and raw. However, like with any general dietary principle, similar simplifications can lead us astray.
So let’s talk about raw cacao.
Raw cacao, which we wrote about here (link) regarding its health-promoting properties, as an unprocessed product, is a great candidate to make it onto the list of foods worth consuming. Unfortunately, however, there have been some controversies recently regarding the term “raw” in relation to delicious products based on the cocoa fruit. To be more precise, it can be questioned whether products sold under the name “raw cacao” or “cacao paste” are actually raw. And if they are not, are they worth consuming? What does it mean that cacao is raw? Are there raw cacao beans? Is it worth consuming cacao paste? We will explain.
Raw ceremonial cacao from Guatemala
Cacao production process
We’ve written about the process of cacao production here (link), but it’s worth recalling in a nutshell what it exactly involves. Let’s start with the cacao fruit itself, full of precious beans. It is from these beans that soon full-bodied and full-fat cacao will be produced, which – and we can be sure of this – during the process described here will not be seasoned with any additives such as sugar, flavours, or dyes. This also works the other way around: in the production process of raw cacao, no semi-finished products, including naturally occurring fats, are intentionally removed from the beans. However, the beans are subjected to certain procedures that could raise doubts about their “raw” state.
What kind of treatments are these?
Firstly, there is talk of fermentation, which in its traditional form involves wrapping the beans in banana leaves and placing them in a wooden box, where yeast, bacteria, and other microorganisms break down the sugars contained in the seeds. This fermentation would occur anyway – the methods used by cacao producers only help control this process and enhance the final taste of the finished product. However, already at this point, there is some controversy, because according to the popular definition of unprocessed food, it should not be heated to a temperature higher than 48 degrees Celsius [4, 5]. Meanwhile, as Robbie Stout, one of the founders of the Ritual Chocolate company, notes, even in the fermentation process itself, the grains reach temperatures higher than this magic limit. This is also confirmed by other sources [5, 6]. So if fermentation itself takes place in such warm conditions, then what about… roasting!
Drying of cacao beans
Exactly, because the second process to which the beans are subjected after fermentation is roasting – a process that raises the temperature of the seeds to a level much higher than around 50 degrees. However, roasting is an optional process because cacao is always subjected to another treatment, which may be sufficient on its own: drying. Unfortunately, controversies also arise here: according to some cacao producers, unroasted (i.e., only dried) cacao is produced below 48 degrees Celsius; according to others, even drying raises the temperature of the seeds above this limit[4].
Similarly divided opinions exist regarding the grinding of the beans, during which the mere friction raises the temperature of the product. [4]. However, it seems that – whether we want it or not – cacao fermentation itself excludes it from the list of truly raw products. “The only truly raw cocoa,” says Greg D’Alessandre, founder of Dandelion Chocolate, “are cacao beans in the form in which they are taken from the cacao fruit.” However, grains in this condition are at least unpalatable [4] and even inedible [5].
Thus, the above information would indicate that “raw cacao,” sold in the form of paste or roasted seeds, does not exist. Before we make a final judgment, let’s delve a little deeper into the issue.
“Raw” – but what does it really mean?
As Gustavo Cerna, a cacao producer from Nicaragua, points out, the term “raw cacao” has not only stirred confusion among chocolate enthusiasts but is also being used far too loosely nowadays [4]. In reality, it can be said with a high degree of certainty that there is no such thing as truly raw cacao (fit for consumption), and every cacao product is processed to some extent. But does that immediately dismiss cacao paste (ceremonial cacao) and other products available under the name “raw” from the list of foods worth eating?
As noted by producers from Santa Barbara Chocolate, the fact that a product has been fermented and heated to a (relatively) high temperature, then subjected to roasting and drying, may indeed mean that it is no longer “raw,” but it is still… as close to a raw state as possible! [5]This means that when consuming “raw” cacao, we are consuming a product that has only undergone the procedures necessary to make it edible—and nothing more. It’s essential to remember that food can be processed in various ways, and while we may opt for steaming over deep-frying for our health, certain types of food cannot be consumed without undergoing some—even minimal—processing. That being said, it’s worth noting that you can choose to consume cacao that is only dried, rather than roasted. [4]. Additionally, some cacao beans, after fermentation, drying, and grinding, still undergo alkalization. However, this process can strip the product of some of its valuable properties, leading some producers to abandon this part of the processing. [6].
Raw cacao – a matter of definition
While the above considerations suggest that there is no such thing as raw cacao, here at Chocante, we advise caution. Ultimately, it’s challenging to view food in black-and-white terms: food is rarely unequivocally healthy or unhealthy. The same goes for the issue of raw cacao, which is closely tied to health considerations. Cacao may never be truly raw, but that doesn’t necessarily make it not worth eating. On the other hand, if we consider minimally processed food as products subjected only to absolutely necessary processes, cacao paste and other products offered by genuine cacao producers undoubtedly meet this less stringent criterion.
From our own sources, we know that producers themselves lament the confusion surrounding the term “raw cacao,” considering it even as a marketing ploy. Let’s say it again: truly raw cacao is not only unpalatable but also inedible, and may even be harmful: according to some sources, only the roasting process kills the mycotoxins and dangerous bacteria present in fermented beans [8]. and, of course, it gives the food its unique flavour. The offerings for products such as cacao paste and cacao beans for crunching thus include cacao as close to raw as possible. It is “almost raw”cacao [7], edible and safe.
Ultimately, the issue of “rawness” is a matter of definition. If you love raw products and cacao, care about your health, and remember that not all food processing needs to strip it of its valuable properties, real cacao remains a great choice for you. We settle the matter as follows, and perhaps somewhat paradoxically: there is no such thing as raw cacao. Unless you are talking about the most raw cacao possible – and that’s what we strongly recommend!
We’ve already written about the remarkable benefits of ceremonial cacao for the body and soul, so it’s time for cacao for the skin. For some time now, we have been able to observe how chocolate has been conquering the spa market with great momentum. No wonder, it is not only tasty but brings significant benefits to the skin. Chocolate spa products are based on real, natural cacao and are starting to play an increasingly important role in cosmetics. Today, top spa salons offer a wide range of chocolate products and treatments. And this is because natural cacao is a real bomb of vitamins and minerals for the skin. This is accounted for by an unparalleled cocktail of antioxidants and nutrients.
The science of cacao
The idea to use cacao for skin care came in the early 21st century when dermatologists and cosmetologists discovered that cacao’s remarkable nutritional properties could also be used for skin and hair care. Cosmetic products based on cacao and cacao butter began to appear on the market. In cosmetics, cacao is used mainly for its high content of antioxidants, which delay the ageing process and accelerate fat burning. That’s why these types of creams, lotions and other spa products are steadily gaining popularity and taking the beauty market by storm. After cacao and chocolate cosmetics, the skin is not only perfectly nourished and smooth but imperfections and blemishes disappear. That’s not all, cacao stimulates the production of collagen and elastin, which affect the firmness and tone of the skin, strengthen its structure and improve its overall condition. Natural, unprocessed chocolate contains large amounts of zinc, which tones the skin and has an anti-inflammatory effect. Real cacao can do even more. It protects the skin from free radicals and makes it more resistant to sun damage. [1] Cacao is known as one of the best natural sources of magnesium. This ingredient facilitates the absorption of other nutrients and stimulates circulation.
Real cacao
The cacao tree is known by its Latin name Theobroma Cacao, which means meal of the gods. The Aztecs believed that the tree existed to be food for the Gods and deities that existed in nature. Cacao has been used as medicine since the beginning and served during special rituals. Shamans handled cocoa beans with great reverence, as they treated the tree as a sacred plant. Ceremonial cocoa is still prepared in the traditional way, just as it was thousands of years ago. The process involves initial fermentation and gentle roasting to preserve valuable substances. Real cacao, from which chocolate is made, is naturally bitter, has a delicate aroma, and a very intense, dry taste.
Red cacao fruit Ecuador Nacional
How cocoa and cacao butter work on human skin
Modern science has discovered that cacao is a product that few substances can match. It contains anti-inflammatory and disinfectant substances and can protect nerve endings and coronary vessels, promoting heart function and blood circulation [2]. Of course, this is high-quality, unprocessed, natural cacao, so-called ceremonial cacao obtained from cacao paste. Such cacao retains almost all the original properties hidden in the cacao bean. This makes it a luxury product sought after by experts in cosmetology and nutrition.
For cosmetic purposes, cocoa is usually combined with milk, natural cream, cottage cheese, yoghurt, or kefir. We obtain chocolate masks, creams and balms. How about a chocolate bath? Sounds good, doesn’t it? Chocolate releases hormones of happiness that have the power to reduce and lower the level of stress hormones. So let’s love cacao and let it seduce us. Let’s look at the benefits of chocolate therapy.
Natural cacao butter in pieces
Cacao paste
Skin cell rejuvenation
One of the best news about cacao in cosmetics is its powerful anti-ageing effect. It contains a large dose of amino acids and antioxidants. This makes it perfect for dealing with free radicals and delaying skin aging. Energizes tired and dull skin. It prevents the breakdown of collagen in the skin [3] and strengthens the skin’s scaffolding. The effects can be seen almost immediately after application.
It lightens scars
Cocoa contains many minerals and omega-6 fatty acids, which can help lighten scars by renewing the skin at a cellular level. Cacao improves blood microcirculation, stimulates collagen production, and accelerates healing, as it contains xanthine and theobromine. Substances that reduce and prevent phlebitis. They also increase blood flow, indirectly affecting the growth and formation of new cells, making the skin visibly younger and regenerating faster. [4]
Remineralization of dehydrated and dry skin
Cocoa is excellent at detoxifying, and removing toxins and harmful metabolic products from cells. [5] Mainly due to its iron, copper, calcium, potassium and magnesium content. Magnesium is responsible for protein synthesis and energizing cells. Cacao can effectively nourish and moisturize even dehydrated and rough skin, and it can do so in a very short time. All it takes is a few minutes of skin contact. The key, of course, is a good quality product.
Cacao versus cellulite
Cacao fights cellulite, mainly due to two components, flavonols and endorphins [6]. Flavanols stimulate microcirculation. The second of the ingredients – endorphins, commonly referred to as “feel-good hormones.” Happiness hormones that affect fat metabolism in cells.
Cacao for sun protection
Cacao flavonoids make the skin more resistant to sunburn, as they react almost twice as slowly. It’s also more durable, exceptionally nourished, and moisturized. As a result, it becomes more resilient to external factors and can defend itself against overheating, sunburn, and harmful UV rays.
Cacao for stress
Imagine a rainy, grey day, and you immerse yourself in the scent of sensual chocolate prepared from ceremonial cacao. You smell notes of exotic Peru or Guatemala. The scent of sunshine and warm chocolate envelops your skin. It sounds good, and it is. Chocolate has always been a luxury food product, and now it’s also a luxury for the skin Stimulates serotonin production. Thus, it acts as a natural antidepressant. It has anti-inflammatory, soothing, and mildly pain-relieving properties, calming and smoothing your skin. [7], [8] Full of relaxation and bliss – that’s exactly what chocolate made from ceremonial cacao has to offer us.
Smooth, even smoother
Cacao is an ingredient in many hair removal creams. And that’s because it quickly nullifies irritation, and nourishes and conditions the skin already during the treatment. With the scent of cacao, the treatment becomes almost a pleasure. Some companies have specialized in a series of such products, so finishing the treatment you can moisturize the skin with chocolate lotion, and the irritation quickly disappears.
It’s time for a home spa or some ideas for cosmetics with cacao
You can make some cosmetics yourself at home if you have good quality natural cacao. It requires some effort and time, but it is worth it. Check and see it for yourself.
Pore cleansing mask
Mix very thoroughly, preferably with a blender or mixer, four heaping tablespoons of ground coffee and four tablespoons of raw natural cocoa powder. Then add 8 tablespoons of almond or coconut milk, two full tablespoons of honey and two tablespoons of natural fresh lemon juice. Mix until you achieve a smooth and concise consistency. Apply the mask to the face and neck, and wait for about 25 minutes. Wash off with a gentle makeup remover or lukewarm water. Do it carefully, as the mask has strong peeling properties. You can then use it at the end as a gentle exfoliating peel, massaging gently in circular motions for a few minutes. We recommend, of course, homemade based on cacao or cocoa butter. Preferably non-greasy, without added oils. We recommend a homemade one based on cacao or cacao butter, of course.
Cacao lotion for dark hair
Mix three tablespoons of natural, unsweetened cottage cheese with a teaspoon of cocoa powder until you achieve a smooth, uniform consistency. Apply the prepared balm to your hair and leave it on for 10 minutes. Rinse off the hair and wash it again with your favourite mild shampoo. This mask will make your hair regain its natural shine.
Anti-wrinkle cacao
Mix a tablespoon of cacao with a teaspoon of sweet, but not sweetened, good-quality cream, a little natural cottage cheese, four teaspoons of honey, and a teaspoon of fine oat flakes or oat flour. It’s best to use a blender to grind everything into a smooth paste. Apply to cleansed facial skin. Let it dry for about 10 minutes, then rinse with lukewarm water. Gently pat your face dry with a towel. Do not rub so as not to wipe off the lipid filter that has remained on the skin and will continue to absorb for some time.
Cacao anti-cellulite lotion
You will need grounds from the coffee you brewed earlier. Coffee contains natural enzymes that detoxify the skin, activate cells to burn fats and release trapped water. You’ll need a whole cup of grounds leftover from brewed coffee (or grounds from an espresso machine). You will need 4 teaspoons of cacao powder. Mix these ingredients with two teaspoons of salt and a bit of warm water to achieve a smooth paste consistency. Massage it in circular motions into areas where cellulite is visible or most prone, such as the abdomen, buttocks, and thighs. For enhanced effect, wrap the treated areas with cling film. Substances will penetrate the skin faster and deeper due to the temperature. Leave the compress on the skin for 20 to 45 minutes. Rinse off with lukewarm water. Repeat the treatment at least once a week. This compress also helps with varicose veins. Accelerates blood circulation, and stimulates water movement in tissues.
Cacao enzyme scrub
Blend cacao powder with natural yoghurt, preferably Greek yoghurt, to a thick consistency. You can dissolve cacao in a little milk or water to release all its nutritional properties faster. Remember that natural cacao is difficult to dissolve, so it’s best to use a mixer for this. Apply to damp skin on the face and neck. Rub the skin in circular motions clockwise and then counterclockwise. Wash off the scrub with cold water. This will remove dead cells and increase the radiance of your complexion.
Mask for oily skin
With this type of skin, there’s a natural tendency for pimple breakouts. In this case, we mix dark cacao, such as from Ghana, with Multani Mitti clay, which effectively absorbs sebum and tones. You can add lemon juice to enhance the tonic effect. The skin after this mask is shiny, smooth and silky.
Mask for dry skin
In this case, we add milk to cacao, which is rich in lactic acids. You can also add a teaspoon of olive oil or honey. Both ingredients are excellent for moisturizing the skin.
Time for cacao butter
Cacao butter is a raw material extracted from the cacao beans and is one of the best, if not the best, cosmetic butter. And this is thanks to several of its unusual features. It is easily absorbed by the skin, very deeply moisturizes and nourishes it. It is especially recommended for dry or combination skin. It works brilliantly as an emollient, leaving a protective lipid film on the skin, softening and improving skin elasticity. It nourishes and moisturizes by penetrating into the deeper layers of cells. When used regularly, it thickens and firms the skin’s texture. It is a luxurious addition to lipsticks, lip balms, soaps, hair conditioners. It has a pleasant velvety texture. It provides excellent protection in winter and protects from the cold wind during autumn walks.
Possessing the same properties as cacao, with additional intensified moisturizing and lubricating effects, it is an excellent base for regenerating and conditioning creams for tired smoker’s skin and for aging complexions, acting as an anti-wrinkle agent. The effects are usually visible after the first application. It contains many unsaturated and saturated fatty acids, min. Oleic and stearic acids, which activate the metabolism and cell renewal of skin tissue. It is very effective on scars, stretch marks, smoothing, softening and elasticizing scar tissue. It protects the skin from harmful climatic effects. It contains phytochemicals that help strengthen the skin’s structure and reflect the sun’s harmful rays. No wonder cosmetologists love this product. Of course, the better quality the butter, the more effective it is for the condition of the skin.
Unrefined cacao butter for making homemade cosmetics
There is a significant difference between refined and unrefined cacao butter.
Refined cacao butter, or partially processed cacao butter, is made from raw cacao beans and processed to remove some of the compounds naturally found in cacao beans. The refining process includes purification, decolorization and deodorization. As a result, refined cacao butter is usually lighter in color and has a less intense cacao flavor and aroma. We get a pale, slightly yellowish butter. Such butter is successfully used as an ingredient in commercially available luxury skin care products. The scent of natural chocolate here is very delicate. Nevertheless, through the processes of treatment, preservation and processing, some of the valuable components of butter are lost.
Unrefined butter is also made from raw cocoa beans, but is not further processed. The result, among other things, is a slightly darker yellow color. Processing here is minimal, so it usually retains the strong aroma and flavor of cacao. It may also contain more nutrients. Unrefined cacao butter is often darker in color and has a stronger taste and smell. Such butter does not basically lose any of its properties. It penetrates deeper into the next layers of the skin. We can use it to prepare unparalleled homemade cosmetics or spa treatments.
The shelf life of the product, depending on storage, is estimated to be quite long, although shorter than that of the refined product. Properly stored in a dry and cool place, it does not lose its valuable properties for as long as two years. So the right place for the butter is key. Stored for too long, butter may lose some of its valuable ingredients, as some of them may naturally decompose or oxidize. Some of the phytochemicals, for example, are no longer as active as in very fresh cacao butter.
Tips and interesting facts about chocolate butter
Good quality butter can be stored for up to two years if it has the right conditions, i.e. a dry place and sufficiently cool. Butter does not like moisture and heat.
It’s worth having cocoa butter shavings on hand, it’s easy to spread them on sun-dried or frostbitten skin, they melt on contact. You can grate them yourself and store them in a jar; such chips can make a great addition to your favorite cream or mask, dissolving when you rub the cream into your skin.
Butter begins to melt at a temperature of about 37 degrees Celsius (body temperature dissolves butter, you will melt it faster by rubbing it on your skin for a few minutes). They should therefore be stored in a cool place, away from the cooking area or seasonally heated areas.
Heated butter takes the form of an oil, which can be used for cosmetic purposes as long as the heating temperature is not too high so as not to destroy the valuable ingredients. It would be advisable in this case, for example. steam bath. The butter dish can be placed in another larger vessel with warm or hot water. Butter, you can melt by patiently rubbing the cube on the skin. You can also mix melted butter with a little coconut butter or Vaseline. It will be soft enough for direct use on chapped lips or dry elbows, for example.
Natural butter does not always blend with other ingredients with intense fragrance, so if you want to compose your own cream or lotion carefully choose the ingredients, preferably unrefined as well. The scent of the butter is very delicate, easily drowned out by other fragrances. Too bad, because nothing smells like chocolate, right?
Unrefined butter is richer in nutrients, so it is excellent for softening and smoothing difficult skin areas, such as elbows, knees, heels, chapped hands.
The butter can be mixed with other natural vege oils e.g. shea butter, coconut butter to create amazing lotions for the body, hands, feet and face.
It can be used to obtain high-quality ointments for various skin problems. The skin maintains such a protective barrier for a long time. So it is an excellent idea for a winter filter. Instead of the classic lip balm, we can successfully use a piece of cacao butter. Quickly regenerates dry and sun-, wind- or frost-damaged areas on the skin.
How does cacao butter compare with well-known butters?
Shea butter is recommended for various types of skin eczema, and helps rebuild damaged skin, as it is extremely rich in plant sterols. The same is true of cacao butter. A matter of preference and liking which butter you are more likely to reach for. Cacao butter is recommended for dry damaged and poorly firm, thin and delicate complexions. It is not recommended for acne-prone skin and prone to excessive sebum production. However, it also has gentle antiseptic properties and contains significant amounts of zinc, which regulates excessive sebum production, so it’s an individual matter how the skin reacts to it. Sometimes, even with difficult skin, the effects are surprising. Cacao butter makes the skin radiant and healthier-looking, that’s for sure.
Remember to buy only the highest quality products for cosmetic purposes.
As you can see, it is worth reaching for chocolate for health and beauty. Every season likes cacao. They are loved on rainy, gloomy autumn afternoons, during winter frosts and snowstorms, as well as sunny days when we expose our skin to intense sunlight. Cacao will take care of the health and beauty of your skin, presenting an unparalleled array of benefits and possibilities. Your skin will love cacao, just like you.
Hot chocolate or hot cacao is a well-known beverage that has accompanied us for years in cafes and restaurants as a complement to a meal or a standalone treat. Liquid chocolate has also made its way into our homes: it can be prepared from special powder, chocolate chips, and bars, or from scratch, using pure cacao. Recently, this delicacy has become available in our online shop as well. Where did hot chocolate come from, what are its types, and how do you prepare it correctly?
Hot chocolate – about its long history briefly
The roots of hot chocolate can be traced back to beverages produced by the Maya and Aztecs from the Gulf of Mexico region, which were, however, cold and quite different from what we indulge in today – especially in cafes during winter. The Aztecs basically prepared two types of liquid cacao: an alcoholic beverage resembling wine made from the pulp surrounding cacao beans, and a rather bitter, cold drink made from the beans themselves. [1]. For hundreds of years, drinking chocolate was perceived as a sacred brew that imparted vigour, worthy of a great warrior who, by consuming cacao, gained even greater strength. [2]. Only after the conquistadors brought cocoa to Europe in the 16th century, with its aromas of chilli and cinnamon, did the Aztec drink change its function somewhat.t [1]. However, it did not immediately become a sweet treat for cold evenings – even in Europe, liquid chocolate was regarded as a beverage worthy of a strong man: a soldier or a gentleman. [2]. Ultimately, not without reason, the cocoa tree was assigned the Greek name Theobroma cacao – “Food of the gods”!”!
But how did the history of hot chocolate on the Old Continent begin? At first, the process of making the drink resembled a recipe practised in Mesoamerica. The cacao beans were fermented, dried and roasted, and then the shells were separated from them and crushed to form cacao paste. Such a paste, mixed with water, was the first cacao beverage known both overseas and in Europe. However, in 1828, Dutch chemist Coenraad Joahennes van Houten invented a way to separate the fats from cacao beans, thus obtaining the first cacao powder in history. This powder allowed the preparation of a beverage that is now commonly called “kakao” in Poland. Adding the fat back to the powder leads to the base of hot chocolate – and here begins the true history of the beverage that we consume to this day. [2].
The custom of drinking chocolate quickly spread throughout Europe and began to be treated as a symbol of prestige and elitism – although, interestingly, many Europeans regarded hot chocolate as a typically Catholic drink. Protestants, on the other hand, preferred to stay with coffee [2]. Interestingly, some sources suggest that the recipe for drinking chocolate originated at the court of Philip II in Spain, where its beneficial effects on health were noticed, and vanilla, cinnamon, sugar, and nuts began to be added to it. [1]. A significant step forward in the development of hot chocolate was also the replacement of water with milk, a practice that is often still done today. [3]. As you can see, the history of drinking chocolate is rich and dates back to ancient times – it’s worth adding that for a long time it was an exclusive drink in gentlemen’s clubs in Great Britain! [2]! From there, it’s not far to our times, where hot chocolate is a popular, invigorating beverage. However, chocolate houses still exist in Europe, where you can enjoy it in a slightly more exclusive setting!
Europe’s famous chocolatiers
What places to recommend to a true, dedicated hot chocolate fan? One of the first would undoubtedly be the chocolate shop de San Ginés in Madrid, opened in 1894 (!), which offers the famous Spanish churros with chocolate. The hot chocolate prepared there is reportedly unmatched, and fans of this beverage can also purchase various accessories for making chocolate and their own chocolate to prepare at home! [4]!
Another place no hot chocolate fan should miss is the “Old Chocolate House” in Bruges. Here, instead of the fantastic combination of chocolate with churros, you will encounter a whole range of possibilities that you can indulge in! Hot chocolate with milk, dark, milk, and white, with the addition of wafers or rum or amaretto, with the option of serving with foam or whipped cream… [5] there are plenty of options! If you’re a fan of drinking chocolate in various forms, be sure to visit this chocolate shop!
It would also be neglectful not to mention Angelina chocolate shop, whose origins date back to 1903. The place is still an icon of Paris today, and the drinking chocolate created there is made from a secret recipe! All that is known about the recipe is that it recommends making the drink from cocoa beans that grow in Nigeria, Ghana and the Ivory Coast – these trees are grown specifically for Angelina! The combination of beans from three countries is said to give the hot chocolate here a strong, rich flavour. Served with whipped cream, it is sure to be a memorable treat [5].
When drinking hot chocolate in these places, it is worth remembering the famous people who may have looked there in the past two centuries. Of the most famous ones, for example, we have Amelia Earhart, a famous pilot who reportedly liked to drink a cup of hot chocolate before her flights across the Pacific [6]. And speaking of oceans, many years earlier on the other side of the Atlantic, a big fan of drinking chocolate was also reportedly Thomas Jefferson, one of the founding fathers of the United States [7]!
Types of hot chocolate
In our shop, we currently offer several types of drinking chocolate: a slightly more dry chocolate with a high cacao content and natural rum flavouring, milk chocolate and white chocolate. This offer will, of course, be expanded in the future!
As for dark chocolate, it functions as a beverage analogous to its bar version. With the highest content of pure cacao, dark drinking chocolate is not very sweet, but aromatic and wholesome. An absolute must-have for rigorous fans of real cacao!
The more classic variant is, of course, milk chocolate for drinking, still rich in cocoa and suitable not only for drinking, but also for munching or making the truest chocolate coating. Hot, milk chocolate has a lighter taste than its cousin, dark chocolate – so it’s more dessert-like, and its lower fat content means we can enjoy it as a meal accompaniment or between meals without the risk of overeating.
Finally, there is also a drink to satisfy fans of white chocolate bars. White drinking chocolate resembles its milky big brother in content, but differs in flavor and aroma. Creamy and light, it is sure to meet the tastes of fans of alternative treats containing cacao. Like milk chocolate, it can also be crunched or made into a candy coating.
It is also worth mentioning here a type of drinking chocolate, which we do not have in our store at the moment (although we are working on it!). We are talking about pink hot chocolate, an invention that is only 5 years old! Prepared from the beans of the Ruby cacao tree, which grows in the Ivory Coast, pink chocolate not only has a different color but also a different taste and aroma [8] – it is slightly fruity and slightly more acidic than traditional chocolate [9]. The development of the pink chocolate recipe took a whole 10 years, and it is the first new type of chocolate bar since the discovery of the white chocolate production method! Perhaps we will soon find out for ourselves what this innovative marvel tastes like.
Hot chocolate – recipes
Finally, the best part – that is, the recipes! Once you’ve purchased your hot chocolate, it’s time to make it in your four walls – whether for yourself, guests or your partner and children. How do you go about it? Use water or milk? How long to heat the drink? We explain!
Classic hot chocolate
About 20g of chocolate (the more, the more intense the flavour will be!) put into a mug and pour 200ml of heated, but not boiled, milk. Mixing and ready!
Hot chocolate the Spanish way
At the very beginning, whisk 1 teaspoon of corn flour with 1 tablespoon of milk until it reaches the consistency of a paste. To 250ml of hot (but not boiling!) milk add 20g of chocolate, 1 teaspoon of cinnamon and the resulting paste. Heat until the drink doesn’t thicken – and you’re done! [3]
Hot chocolate on water – diet version
A slightly less caloric option for hot chocolate fans is chocolate made with water – it is slightly less dense and creamy and more dry [10]. To prepare such chocolate, first heat 250 ml of water and dissolve 20g of chocolate in it. The flavour and aroma of the drink should be complemented with cinnamon, vanilla or nuts!
Cultivated from the forests of South America, the cacao tree proper (Theobroma cacao), has spread to many parts of the world, and today the cacao tree is one of the most important plants for humans. Bill Laws described it in his book titled: “50 Plants That Changed the Course of History” (Alma-Press 2016), and Charles Linnaeus called cacao “the food of the gods.” He repeated a term that already existed in the time of the Maya and Aztecs, who made ceremonial cacao from cacao fruit, which was drunk in the courts of the most influential among them. Nowadays, cacao cultivation is widespread around the world, although it is most important in African countries. Learn more about the properties of cacao.
Cacao cultivation in numbers
As reported by Statista, 70% of cocoa entering the global market originates from four countries in West Africa, namely Ivory Coast, Ghana, Nigeria, and Cameroon.[1]. The cacao giants, however, are the first two of these countries – together they account for more than 50% of the total production. Interestingly, cocoa in Ghana (formerly known as the Gold Coast) saved and still saves lives. After their independence in 1957, 80% of the population lived off agriculture, mainly growing just cacao [2]. To this day, cacao plantations are a true treasure of Ghana. As for the Ivory Coast, the “tradition” of cultivation was imposed there during the colonial era by the French, and currently, the country is the world’s largest producer of cacao.
Producers of somewhat lesser extent include Indonesia, Brazil, Peru and Ecuador. Most of the plantations are on small farms with fields of up to five hectares. Only 5% of the crop is harvested from large plantations (over 40ha). This has some advantages – after all, cacao gives jobs to millions (about 40-50) of farmers!
Raw cacao “growing” on trees
The cacao tree is a plant that, without human intervention, can reach heights of several meters. In plantations, however, it is pruned to a height of about 3 to 5 meters to facilitate maintenance and harvesting. The tree bears elongated fruits that resemble the shape of balls used in American football. Initially, they are green, but as they ripen, they turn yellow (or become reddish). Each has 20 to 30 grains covered in sweet flesh. Cacao fruits of different varieties vary in colour and size. What they have in common, however, is tough skin and white flesh inside. Although the cacao tree bears fruit throughout the year, its cultivation is demanding and relatively inefficient.
Trinitario cacao fruit
Rotten cacao fruit
From one tree, only about half a kilogram of beans is harvested in a year. As a result, only one ton of cacao is obtained annually from a hectare of plantation. The harvest is manual – cacao pods are cut down with machetes or knocked off with sticks, taking care not to damage the tree. This is because cacao is brittle and has a shallow root system. Climbing onto the higher branches of the crown is too risky for them, so plantation workers rely on long poles and lifts. It takes a lot of experience for a farmer to determine which fruits are ripe. Despite bearing fruit throughout the year, the pods are usually harvested seasonally, usually twice a year. After harvesting, the pulp undergoes fermentation, followed by the extraction of cacao beans, secondary fermentation, drying, roasting, and finally, grinding.
Cacao cultivation is difficult and time-consuming. In order to establish a plantation, seeds must be sown – either collected directly from the pods or those that have not yet had time to dry (or that have been protected from drying out). The species quickly loses its germination power. Seeds are often sown in protective baskets or in nurseries, where they are protected from the sun and wind. However, the seedlings grow so fast that they are ready to be planted in their permanent place after just a few months. With good conditions and regular pruning, the cacao tree bears fruit in the fifth year after planting. The longevity of the tree is unknown (there have been found isolated cacao trees as old as 200 years), while its economic viability is estimated at 25 years[3].
Cacao Plantation CCN-51
Light
Cacao likes plenty of diffused light. Direct light harms it – especially in the early stages of cultivation. In the later stages of growth, the tree begins to cope with strong exposure, as long as the ground is rich in nutrients and regularly watered. Protection from wind is also necessary. That’s why cacao trees are planted in the shade of trees, or, for instance, the banana plant, rubber and coconut.
Moisture
The tree requires high humidity in both the air and the soil – throughout the entire season! The optimal distribution of rainfall ranges from 1250 to 3000 mm annually, with rainfall needing to occur regularly, and drought periods should not exceed 3 months. This is one of the main problems that plantation owners face.
Temperature
The minimum growing temperature is 18°C, the maximum is 32°C. Only in such conditions can the cacao tree develop properly. If the temperature stays below 10°C for several days, it has a significant negative impact on the quantity and quality of the crop. At 4°C, the tree experiences freezing.
Substrate
Cacao is grown in various types of soil, but it is preferable for the soil to have a high moisture retention capacity. It must also be fertile to a depth of at least 1m. The correct range for soil pH is 4.5-7.0 (optimum: 6.5) [4].
Cultivating cocoa trees requires meeting numerous stringent conditions, and moreover, it largely depends on the whims of the weather. When the harvests succeed, the processed beans are distributed to countries around the world. And then we can enjoy another cup of hot ceremonial cacao.
On the shelves of the average Polish shop, you will find all sorts of chocolate: from milk chocolate, with or without filling, through dessert chocolate, dark chocolate, to white chocolate, which for many connoisseurs is not real chocolate at all. Where does this disqualification come from? Hence, unlike other bars, white chocolate does not contain cacao powder at all, but only cacao butter[1]. Few people know, however, that there is a type of cacao in the cocoa world that is called white because of its light colour. While white chocolate lovers won’t find it saving the status of their favourite treat, white cacao has a rich history dating back to the ancient Mayans and many remarkable properties, including a unique taste that differs from traditional cacao.
Pataxte tree
Pataxte fruit
What is white cacao?
White cacao, a fruit from a tree called Pataxte (pronounced: ‘Pah-tash-teh’), is a lesser-known cousin of the cacao tree associated with all things chocolate. In the past, white cacao was commonly used in Mayan and Aztec cultures, but when the Spaniards arrived in South America, the European world became primarily interested in the brown cacao that now surrounds us at every turn. The knowledge about Pataxte has not yet become widespread, but currently, it is experiencing its heyday, at the end of which global success may await [2].
Pataxte, also known as mocambo tree or jaguar tree, belongs to the same genus Theobroma as the classic cacao and functions under the species name Theobroma bicolor. It grows in Central and South America and, as a free-standing tree, grows to a few metres, while growing among other trees it can reach a dizzying 30 metres [3]. By comparison, traditional cacao trees measure 15 meters at most [4]. Most importantly, Pataxte cacao is more white than brown, because although at first glance the fruit from the mocambo tree contains brownish seeds resembling almonds, the seeds turn out to be light grey, almost white, under the shell. They are also covered with a network of cracks reminiscent of porcelain crackles. The seeds from the jaguar tree are, like traditional cacao, high in calories and rich in protein and fibre, but also in Omega 9 acids and caffeine [3]. It is worth noting that Theobroma bicolor contains more protein and less fat than its classic cousin, making white cacao a better choice for those seeking protein without unnecessary extra energy [9].
Pataxte history – sacred and profane
Theobroma bicolor species has sometimes been neglected by researchers of South American plants and cultures. In particular, anthropologists do not account for the difference between Pataxte and other, more popular types of cacao, even though the local population considers white cacao as a distinct item in their daily diet. It is also negligent of researchers to forget the role Pataxte played in Mayan and Aztec rituals [5].
Traditional Mexican Tejate drink made from Pataxte cacao and corn
We have already mentioned on our blog that cacao played a large role in the religious customs of pre-Columbian South American cultures [6]. Discovered perhaps as many as seven millennia ago, cacao performed important functions in Aztec, Mayan or Olmec communities. It was primarily consumed in drinks and possession it indicated the high position and respect enjoyed by the owner. However, when it comes to religious matters, cacao was at the forefront of the offerings that humans made to ensure good fortune for the gods. The important role of cacao is also underscored by its presence in religious iconography: it appears as an attribute of the gods, and in the Mayans, it is even associated with the very beginning of the world [8].
It turns out, however, that despite the central role of traditional cacao as we know it in the lives of pre-Columbian cultures, there was an important place in symbolism for Pataxte as well. Indeed, white cacao may have been the key additive that gave cacao fruit drinks their… foam. Sixteenth-century texts describing the festivities of Native American communities show that the whipped foam in the drink was seen as a feature indicative of its excellent quality. This foam, however, could not be easily obtained in a drink made from cacao alone, so it was white cacao, mocambo, that was used to achieve an effect worthy of today’s cappuccino [7]. Despite the reluctance of European newcomers to the jaguar tree, so we know today that Pataxte was also prized by pre-Columbian civilizations – the absolute pioneers of cacao.
Theobroma bicolor today and tomorrow
Nowadays, Pataxte fruits are consumed in very different forms. The seeds of this cacao tree can be fried or added to soups, and the sweet pulp surrounding them in the fruit can be eaten raw. The shell formed after selecting the seeds and pulp can be – according to the principle of “nothing is wasted” – used as a natural pot or container [3]. The fruit of the jaguar tree is still used today to prepare drinks, often with thick foam, and these drinks are still popular during the holidays [2]. The taste of white cacao is certainly different from that of traditional cacao: it lacks the typical “chocolate-ness” and is somewhat reminiscent of macadamia and cashew nuts. However, it is so distinctive that it is difficult not to recognize it in other products after the first taste [9].
Pataxte cultivation is popular primarily in Mexico, Colombia, Brazil, Ecuador and Peru, although the names of the tree differ enough in these countries to make you think that a completely different species is involved. Now white cacao products are beginning to appear on the market, and not only in cold drinks or ice cream, but also in sweets: marzipan and chocolate. It is very rarely used, as ceremonial cacao due to its price and low availability. In Mexico, where the cultivation of the jaguar tree is also expanding, its fruit is eaten in sweets or as a raw snack. The city of Oaxaca even has a tradition of preparing a drink called “popo”, which is referred to by visitors as the “cappuccino of Oaxaca” [2]. No wonder!
But in addition to its nutritional and flavour benefits, white cacao is also said to have health benefits. Preliminary research on Pataxte fruit indicates that its pulp may be rich in inulin, which aids digestion and behaves like a natural probiotic: it promotes the growth of the bacteria in our digestive system while defending against invasive strains. In addition, white cacao turns out to contain antioxidants, whose positive effects on health are well known [2, 10]. So perhaps health-promoting products based on Pataxte fruit will soon be on the market.
White cacao has not enjoyed much fame so far, but it seems this state of affairs is slowly changing. It’s certainly worth keeping an eye out for further developments in the Pataxte fruit, a fruit that is known for its unusual flavour, many uses, long history, and – potentially – health benefits. Perhaps soon, when ordering hot cacao on a winter evening, we will be immediately asked: white or dark?
Originating from South America, cacao beans now surround us at every turn: not only do we consume them in chocolate and hot drinks, add them to cakes, and sprinkle them on cappuccinos, but increasingly, roasted cacao beans make an interesting snack to accompany a film or a book. Fans of products containing cacao usually emphasize their delicious taste and unique aroma, but relatively few people consider the beneficial impact of cacao treats on our health. In this article, we will focus on the health properties of cacao. So, here you will find the answer to the question of how cacao affects us, both physically and mentally.
Cacao Paste (Ceremonial Cacao)
Natural cacao powder
Ceremonial cacao – composition
Let’s start our journey through the health benefits of consuming cacao by establishing a fundamental issue known since the Middle Ages: the issue of dosage. In the 14th century, Paracelsus, one of the great pioneers of medicine, stated that “everything is poison, and nothing is without poison, the dose alone makes it so” [3]. It is widely acknowledged, for example, that fruits are healthy, but few dieticians would recommend eating several kilograms of them per day. Similarly, there are certain substances that can harm us greatly in large quantities, but in small doses, they have a beneficial impact on our health. For this reason, when it comes to cacao, it’s important to note that it’s beneficial to consume it in the appropriate amount (20-40g twice a week [4]) as part of a varied diet. In this way, when consumed along with other important substances, cacao-containing products can positively impact our bodies. What specifically about cacao beans makes them nutritious for humans?
Why is cacao healthy?
Let’s start with the basic composition of real, full-fat cacao, also known as ceremonial cacao. Its main components are carbohydrates and fats[1]. The latter may be associated with something undesirable due to the prevailing advice to limit the consumption of fatty foods. However, it’s important to know that fats are simply energy bricks, present in most food products, and it cannot be said unequivocally that they are either good or bad for our health. The fats contained in cacao are mainly oleic, stearic and palmitic fats [1], that is, both saturated and unsaturated fats. The former are often said to be harmful to us because of cholesterol, but the chemical structure of cacao means that it does not raise blood cholesterol [2]! Eating huge amounts of cocoa would therefore not be optimal for our bodies, but if we are looking for saturated fats in our diet, a hot drink containing full-fat cacao seems like an excellent option. Combined with carbohydrates, such a cup of steaming cacao will give us a real energy kick!
Other essential components of cacao are fibre and protein [1], the former being invaluable support for the digestive system and the latter an elementary building block for our tissues. In 100 grams of full-fat cacao, we can find – to the delight of our intestines – up to 37 grams of fibre [2]! In addition, cacao seed products have the power of B vitamins (niacin, riboflavin) and minerals (including magnesium, iron and calcium) [2]. All the above information already proves that cacao is a valuable part of our daily diet. And this is just the beginning!
Cacao and physical health
In addition to its wealth of nutrients, cacao also contains more advanced substances that protect against disease and cancer [4]. First of all, it should be noted that cacao powder, due to the presence of flavonols, helps regulate glucose metabolism, and this directly translates into reducing the risk of type II diabetes [2]. The low glycemic index also means that people already suffering from diabetes need not be overly concerned about cacao[4]. However, it’s important to note that we’re still talking about real cacao, not mixed or sweetened products, which have a significantly different composition than ceremonial cacao.
In addition to compounds with the sugar economy, cacao is rich in an ingredient that has become famous as a magical agent for slowing down the ageing process: antioxidants. And although, as with any magical remedy, the magic of cacao is not literal, consuming the stripped-down antioxidants prevents many negative processes and, as a result, our cells stay alive for a longer time. [2]Antioxidants in cacao additionally have anti-inflammatory and anti-allergenic effects [2] – all this sounds like wonderful news for a fan of chocolate flavour!
And that’s still not all, as a diet rich in cacao also makes us less likely to develop diseases such as dementia, and all indications are that it also protects against strokes, heart disease and cancer [5]. Cacao consumption is also recommended for magnesium deficiencies [1] and as a preventive measure against kidney stones. [5]. In the case of the latter, the beneficial component in our favourite dark brown powder is theobromine, which aids in cleansing the kidneys but is also helpful in treating asthma and hypertension. [5]Among the health properties of cacao, protection of dental enamel is also cited [2] (but only if our cocoa is real cacao, without additional sweeteners), supporting cardiovascular function [5], as well as stimulation of the immune system [2]Someone would like to think that cacao cannot be so miraculous and probably only works if used internally. But that would be a miss – because cacao also makes an excellent natural cosmetic in the form of cacao butter [1]. And on top of all that, you have to add its impact on our mental health!
Psychoactive properties of cacao
We have already written about the psychoactive properties of cacao elsewhere[6], so here we will focus on expanding and supplementing that information. We already know that the anandamide in cacao protects against stress and the mental disorders associated with it, while phenylethylamine and tryptophan improve mood and cognitive functioning. In addition, cacao also has quite a bit of caffeine in it, which, although there is less of it here than in coffee, interacts with its other components, effectively stimulating the body [7].
What is not quite so obvious, however, is that because of the aforementioned phenylethylamine, which is sometimes called the ‘love hormone’, cacao can be a very good aphrodisiac [2]. Add to this that the antioxidants we mentioned a little above promote fertility [2]-both of which suggest that cacao can help both mentally and physically for couples who are trying to have offspring. Also, if someone lacks the energy to engage in sexual activity, the theobromine in cacao can help them by reducing fatigue and improving mood [5].
It’s worth expanding on the relationship between cacao beans and our memory and cognitive functions, adding that cacao-rich chocolate products, beloved by us, stimulate our memory and concentration. [2]Studies have shown that older people who took up a diet rich in cacao improved these two functions, but also their overall processing speed and mental performance! [7]. For such an effect to occur, however, cacao must not only be pure but also consumed regularly in large quantities, although ad hoc effects of taking a single dose have also been observed [7].
There is probably much more that could be said about the health-promoting properties of cacao – in this article, we have tried to address the most important aspects of including cacao products in the daily diet. It would seem that there must be a catch in all this, some flaw in cacao that makes it not worth consuming after all. As far as we know, however, there is no catch, unless we consider the general rule of thumb that should guide us whenever we try something new. It sounds just about right!
Did you know that its cacao history is already 7,500 years old?
Cacao trees have put down their roots in more than one culture. The history of chocolate dates back to the ancient Mayans and even their Olmec ancestors. It is not known when exactly cacao appeared or who invented it. According to a 2018 study published in Nature, the oldest known traces of cacao use date back to 5450 – 5300 BC from excavations in southern Ecuador. The team of scientists, led by Sonia Zarrillo, conducted research, among other things, examining the remains of ceramic vessels in which particles of theobromine contained in cacao beans, were found absorbed. It is believed that the Olmecs used grated cacao beans along with chilli peppers and herbs to make a festive drink [1]. The Mayans and Aztecs treated cacao as a symbol of abundance and a gift from the gods. Mayan written history mentions chocolate drinks used during celebrations and finalizing important transactions. Chocolate drinks were used daily. Mayan chocolate was thick and foamy, often combined with chilli peppers, corn flour or honey. A similar practice in consumption suggests that it was the Olmecs who passed on knowledge of chocolate to the Maya. The Maya gathered once a year to thank their god Ek Chuah, whom they considered the god of cacao [1].
Cacao fruit in Ecuador
Cacao beans as a gift from the gods.
The Aztecs related to cacao beans with even greater reverence. In Aztec culture, cacao beans were considered more valuable than gold. They used grains as currency to buy food and other goods. As a consumable product, it was mainly an upper-class extravagance; the lower classes occasionally consumed cacao at weddings or other celebrations. Perhaps the most famous Aztec chocolate lover was the powerful ruler Moctezuma II, who reportedly drank large amounts of chocolate every day as a source of energy and an aphrodisiac [3]. It is also said that he reserved some of the cacao beans for his army. The Aztecs believed they owed cacao to the god Quetzacoatl, whom they believed condemned the other gods for sharing chocolate with humans. [4]
The origins of the chocolate craze in Europe.
There are many legends about how cacao got to Europe. It was eventually agreed that it first arrived in Spain through Christopher Columbus, who discovered the cacao beans after intercepting a merchant ship on a voyage to America and brought them with him to Spain in 1502 [5]. There is also a legend about the Spanish conquistador Hernan Cortes. Moctezuma himself is said to have treated him to chocolate [3], which he then took to Europe. Regardless of how chocolate arrived in Spain, by the end of the 16th century, it was already beloved by the Spanish people. Soon the fondness for chocolate spread throughout Europe. The response to high demand was plantations operated by thousands of slaves. At first, Europeans were not satisfied with the taste of traditional chocolate, so they stared experimenting [3]. They created their own blends of chocolate with cane sugar, cinnamon and other popular spices.
Religion v. Cacao.
Another barrier to chocolate was the approach of the world at the time to religion [6]. Including fasting, which was celebrated much more strictly than today. With the advent of the novelty of chocolate. The Church had to decide whether chocolate is a food, and therefore its consumption breaks the fast, or whether it is a drink since it only serves to quench thirst and does not break the prohibitions. Both sides have gained their supporters. Ultimately, the church decided that eating chocolate does not break the fast. Pious Europeans were able to indulge in the benefits of chocolate on fast days as well. It’s funny that years later, chocolate Santas and bunnies have become secular symbols of religious holidays.
The bitter taste of real chocolate.
The word “chocolate” may be associated with sweet candies or luscious cakes like the American “Brownie”. For most of history, however, chocolate was a respected but bitter food. In the late 18th century, Europeans began preparing chocolate with milk and sugar to create what we know today as hot chocolate. The drink has become so popular that many leading European porcelain manufacturers, such as Limoges in France, have begun producing specialized “chocolatier” pots and cups designed specifically for serving chocolate [7]. Many chocolate products considered traditional today have been developed in Europe. For example, the famous Belgian truffles deserve a mention. These are chocolates with a filling of melted chocolate and champagne-spiced cream, surrounded by unsweetened cacao powder.
Chocolate in the global market.
Dutch Coenraad chemist Johannes van Houten did the most to popularize chocolate. In 1828, he discovered a novel method of processing cacao beans and invented the cacao press [8]. The press made chocolate available to everyone on an unprecedented scale. Less than 50 years later in 1876, Swiss chocolatier Daniel Peter created the first milk chocolate. A few years later, with his friend Henri Nestlé, they created the still-famous Nestle Company and brought milk chocolate to the mass market. Today, there is practically no area of life where chocolate is not present, in one way or another. Chocolate museums are springing up all over the world. Today, chocolate can be the colour of paint, navy or the flavour of ice cream. The world has fallen in love with chocolate. Unfortunately, most modern chocolates are mass-produced and have little in common with the Aztec “food of the gods.” Also in terms of the nutritional properties of cacao . Nonetheless, there are still chocolatiers who follow age-old recipes and use the strictest ingredients available. With a little willingness, we still have the opportunity to feel the indigenous, earthy flavour that Indians enjoyed more than 7,000 years ago.
In grocery stores, supermarkets, and health food stores, as well as on the Internet today, we come across products that are advertised as “organic,” “bio” or “organic.” The terms, by the way, are many, but their meanings sometimes vary widely. And while it’s hard to make generalizations, at least some of the goods sold under such “green” trendy names aren’t much different from the rest. How to choose and what to choose? What to watch out for? These and other questions about our consumer lives are becoming increasingly important for our health, as well as for our wallets. Unfortunately, there is no one-size-fits-all answer to this problem – except, perhaps, that it’s worth checking, whenever possible, whether what you’re buying is really better than the (much cheaper) product on the shelf next to you.
Therefore, especially for cacao lovers, we decided to look at sources on products such as organic cacao, organic cacao and organic cacao. While we do not have a way to check the actual quality of these products, information on how these “green” products differ from others should be widely available. Perhaps it’s worth paying a little more and going for an organic product? Is it worth buying organic cacao? What exactly is bio cacao? These and other questions are answered below. Curious if you are doing the right thing by drinking organic cacao?
So, let’s check it out!
Organic cacao – does it exist?
Today, bio cacao is available in most online and stationary stores. Packaged in green and grey eco-friendly materials, with a large “bio” sign visible from afar, it is sure to encourage many of us more than the classic products. But what does it really mean that a particular cacao is “organic”? To answer this question, we need to look at the issue of organic certification.
In the European Union today there is a system called “Bio Certificate”, which is based on a system of environmental standards with the complex identifier PN-EN ISO 14001:2015. The basic idea of the certificate, however, is simple: it is intended to testify to the high environmental standard of the conditions under which the goods were produced. On the basis of EU directives on organic, entrepreneurs can seek certification and, if they receive it, label their goods with the “bio” logo [1].
BIO cacao
Non-BIO cacao
However, if we examine who the “Bio Certificate” is intended for, we’ll find that it applies to everything except agricultural and food processing facilities. Yes – you can talk about bio travel agencies or bio banks, but not about products like cacao. But are you sure? If we look elsewhere, we find that there are also “Bio Certificates” for farmers [2], and “Bio” certificates operating only within Poland [3]. So it seems that “bio” certifications attesting to eco-friendliness exist in abundance today. In addition, the mere name “bio” on the package does not prove that the product is organic [2]! To identify that a product is certified, you need to find the logo of the relevant certification on the product, not the term itself such as “bio” or “eco.” But in that case, which certificate to look for? One can get lost!
If we look at the range of organic cacao on the Internet, we can find cacao certified by the European Union with a green leaf stamp. It seems that this cacao is the most trustworthy when it comes to organic standards. However, it’s easy to get caught up, because on the following pages, we come across cacao signed as bio… but no certification is mentioned by the manufacturer anymore. On the other hand, you can also find certified cacao products with completely unknown origins. If you stay with our article until the end, you will see that there is an easier way to buy good quality, real cacao! But now let’s take on organic cacao.
What is organic cacao?
We already know that with organic cacao we have to be careful because instead of an organic product, we can get a product that is admittedly nicely packaged, but not in accordance with our expectations. And how is it with organic cacao? What does it really mean for something to be “organic”?
Organic food is food that has been produced without the use of pesticides and chemical fertilizers, and that has not undergone genetic modification [4]. So is it the same as organic food? It seems that yes, and even that organic certification is… exactly the same as “Bio-certified.” At least within Poland, the terms “organic,” “ecological” and “bio” are synonymous [5]! This would suggest that we should apply the same strategy to organic products: look for the green leaf and watch out for deception.
And how is it with organic cacao? Again, we may come across places where the term “organic” is used somewhat liberally, and accidentally purchase a product that hasn’t even stood next to a truly organic one. Also, in situations where we see that a product has a “bio” certificate – here, a certificate of “organic” or “ecological” – it’s still worth being cautious and checking whether we’re really talking about a European certification.
Not everything labelled as BIO is truly organic.
Buying food, including cacao, that is organic, healthy, does not leave a carbon footprint and does not harm the environment, is certainly a good choice. However, it is worth remembering that consumer fashion is a powerful tool for producers, and if it turns out that “organic cacao” is in greater demand than one without this magic word attached to it, many entrepreneurs will not hesitate to easily increase profits. The same goes for organic and organic cacao. Does this mean that there is no way to buy organic products? No, but we recommend caution and an informed choice based on reliable certifications, such as EU certifications. And how is it with ceremonial cacao, which you can find here?
Ceremonial cacao
Ceremonial cacao, also known as real cacao, is a product that you can be sure is 100 percent cacao bean product. In our store, we import cacao from all parts of the world and make sure that it is certified cacao only. But the truth is painful: many farmers can’t afford to make a certificate, and they grow great organic cacao, with care from the very selection of the beans, through the growing and production process, to the final roasting. Rather than just looking pretty, we want our products to simply be of great quality. Such is the ceremonial cacao you will find with us. Try it for yourself!
Cacao has been recognized for centuries as an extremely valuable resource, whose unique flavor appeals to almost every taste. It is an ingredient in many traditional cakes and desserts, but is most often found in paste (cocoa blocks) or powder form. Ceremonial cocoa, i.e. true, neutral cocoa, however, in addition to its unique taste, boasts great health properties. It’s no secret that eating a few pieces of raw cacao or chocolate noticeably improves mood, but it’s also worth knowing that cacao products are a rich storehouse of nutrients. To what specific substances do they owe their health-promoting properties, and what specifically can consuming real cacao give us?
To answer this question, we need to go back to the very beginning of the process of creating ceremonial cacao. Let’s now move to the rainforests of South America. It is here that cacao trees grow on plantations in a hot and wet climate. The cocoa tree is a tree that can reach up to 15 meters in height and originally came from right here, in countries such as Peru, Ecuador, Colombia and Venezuela, although it is also readily grown today in African countries (such as Ivory Coast, Ghana, Nigeria and Cameroon) and Asian countries (such as Indonesia, Papua New Guinea and Malaysia). The cacao fruit, which resembles the shape of American footballs, contains between 20 and 60 cacao beans inside. It is precisely the cacao beans that are the starting point of the entire cacao manufacturing process and are responsible for the mysterious, psychoactive, and health-promoting effects of cacao products.
These beans are rich in micro and macronutrients: it is worth noting here right away that 100g of cacao provides as much as 230 calories, nearly 60% of which are fats. However, this, of course, is not all. Cacao beans also provide valuable and essential protein and carbohydrates for the body. Added to this are various vitamins, mainly those of the B group, E and PP. Opting for a cup of cacao, however, not only provides us with a wealth of valuable nutrients but also small amounts of psychoactive substances (it’s worth noting, though, that their effects are rather subtle). One of these substances is a fascinating ingredient called anandamide.
Anandamide, a source of spiritual stability
Cacao beans have an interesting and mysterious substance. It is anandamide. It gets its name from “ananda,” [3] a Sanskrit term for happiness, pleasure, joy and delight. Anandamide [4] is one of the most important endocannabinoids, compounds produced in the body that bind to cannabinoid receptors in the brain and other parts of the body. If the word “cannabinoid” tells you anything, your association is probably correct: cannabinoids are psychoactive substances found in high concentrations in marihuana.
After the discovery of anandamide, scientists started looking for cannabinoid receptors and discovered that the human body is filled with them! In addition to being found in several areas of the brain, they have been found in the central nervous system, heart, liver, spleen, pancreas, skin, white blood cells, reproductive organs, and the gastrointestinal and urinary tracts.
Anandamide – chemical formula
But does this mean that cacao has similar effects to marijuana? It certainly induces a state of relaxation, but some of the (anecdotal) allegations made against marijuana certainly don’t apply to it! According to recent studies, consuming cacao can help improve memory and even inhibit memory deterioration in the elderly. The properties of cacao have long been appreciated, as evidenced by such a large number of consumers. Nevertheless, we encourage you to only go for natural, high-quality cacao and thus avoid ready-made instant mixes, which unfortunately often contain a lot of sugar in them.
How does anandamide work?
Returning to anandamide, this substance plays an important role in motor control, pain sensation and craving. It is a regulator that keeps the brain and body in a state of balance, called homeostasis. The endocannabinoid system, which can be activated by anandamide, provides protection against stress-related mental illnesses, including major depression, generalized anxiety and post-traumatic stress disorder. So, we can say that anandamide is our natural substance of happiness and mental balance, the deficiency of which we can replenish ourselves by consuming cacao bean products. Now the term “food of the gods” – as ancient South American peoples called cacao – takes on a new meaning!
Cacao as a free radical slayer, or flavonoid
In addition to anandamide, raw cacao contains a huge amount of vitamins and minerals such as iron, chromium, magnesium, zinc and potassium. Large amounts of magnesium are one of the reasons for the psychoactive effects of cacao. Magnesium has an antidepressant effect, naturally improving mood and reducing feelings of stress.
However, cacao is also – or perhaps especially – rich in large amounts of antioxidants, substances that protect the body’s cells from the effects of free radicals. These include flavonoids [1]. Their medicinal properties are invaluable. They exhibit anti-inflammatory and anti-allergenic effects and reduce the mutagenic activity of tumours. In addition, there are many indications that flavonoids contribute to lowering the risk of cardiovascular disease mortality.
Theobromine instead of caffeine
In addition to the already mentioned anandamide, cacao beans also contain other substances with psychoactive effects. Again, however, it is worth mentioning that this effect is rather subtle: eating even very large amounts of chocolate will not cause an intoxicating effect. However, the content of psychoactive substances – such as caffeine, theobromine, phenylethylamine(PEA), tryptophan or theophylline – can have a positive effect on our mood. Starting with the first of these, the well-known caffeine, its presence in cacao makes it act as a stimulant, and reduces the sensation of fatigue, in addition to significantly improving concentration. Thus, cacao can be a reliable alternative to coffee and can even be used interchangeably with this popular “stimulant.”
In addition to caffeine, however, we also find theobromine in cacao. While the effects of caffeine are well known, theobromine [2] has a slightly different effect than this popular coffee ingredient. It stimulates the central nervous system and the cardiovascular system, causing a rapid reduction in blood pressure. Paradoxically, therefore, this substance stimulates us and relaxes us at the same time, while at the same time showing anti-inflammatory effects and contributing to long-lasting, healthy sleep.
Theobromine – chemical formula
Phenylethylamine and tryptophan
We have mentioned at least two more substances, namely phenylethylamine and tryptophan. Despite their exotic-sounding name, these ingredients are known for their positive effects on our cognitive system. Phenylethylamine, by stimulating the release of acetylcholine, improves our cognitive functions, including memory. Another benefit of this substance is that the compound is beneficial for improving mood, and is therefore recommended for people suffering from depression. Phenylethylamine is also used to treat Parkinson’s disease.
Tryptophan, on the other hand, also affects cognitive function, but in a slightly different way. This substance, also known as L-tripropane, is an amino acid that acts as a natural mood regulator: it has the ability to help the body naturally produce and balance certain hormones. Supplementing foods with tryptophan-rich products or taking supplements helps achieve natural calming effects – tryptophan induces sleep and effectively combats anxiety.
As you can see, cacao is not only a fantastic snack but also a way to improve your health, mood and cognitive function. Cacao exhibits free radical inhibiting properties, which significantly slow down the ageing of the skin, as well as the body itself. In addition, the polyphenols contained in cacao have an anti-inflammatory effect, which means that regularly choosing to consume cacao as much as possible can help inhibit many dangerous diseases. In addition, reaching for cacao makes it possible to replenish magnesium, which is essential for the proper functioning of the nervous system, and can help reduce cramps or pain. Finally, the psychoactive properties of cacao will effectively improve our mood and make our energy return. Real cocoa, available in our cocoa store, will help us regulate our mood and both soothe and provide energy. And all this with a beautiful taste and aroma in the background!
Raw cacao – it is worth consuming because it is tasty and healthy!
Before reaching for a favourite treat or dish, many of us think about one key question: is what I’m about to eat healthy? This issue mainly concerns sweet or fatty snacks, including cacao products, which raw cacao undoubtedly is. However, it is easy to convince yourself that raw cacao(ceremonial cacao) is a more valuable alternative to traditional chocolate products that can be enjoyed without fear or remorse. The benefits of real cacao are determined by the friendlier production method and the lack of unhealthy additives – for these reasons it is classified as a “superfood”!
Raw cacao vs processed – difference in production process
Let’s start by comparing the compositions of real cacao and traditional chocolate products. Raw cacao contains no additives such as milk powder, white sugar, flavourings or emulsifiers, and no colourants. During the production of real cocoa, the original cacao pulp is fermented, dried, roasted, and finally ground – and that’s it! The entire process takes place at a magical temperature below 42 degrees Celsius, at which the highest quality raw cacao liquor is formed – from this liquor, blocks or pellets are later made. Thanks to the fact that its natural, fats are not separated from it during the production process, ceremonial cacao Raw cacao is full of valuable nutrients. What are they? Let’s take a closer look! Raw cacao contains antioxidants (catechins, anthocyanidins, and proanthocyanidins), fibre, minerals (magnesium, iron, chromium, phosphorus, calcium, sulfur, zinc, and potassium), B-group vitamins, vitamin E, oleic acid, phytosterols, anandamide and theobromine[2]. It is worth noting here that raw cacao is gluten-free and can be consumed by vegans.
Benefits of raw cacao
Happiness, pleasure, more desire for sex!
As you can see, raw cacao contains a whole lot of valuable nutrients! So what effects can be expected when real cacao is consumed? Let’s start with the fact that this healthy snack puts you in a pleasant mental and physical state and allows you to relax. This property is provided by one of its most important components – anandamide. It is an alkaloid that is sometimes referred to as a “happiness neurotransmitter.” The substance produces effects similar to some of the effects of marijuana: it reduces pain and increases confidence. In addition, it also stimulates sexual desire and improves cardiovascular function [3]. Ceremonial cacao also contains phenylethylamine, a compound belonging to the group of biogenic amines secreted in the human body when… we are in love. According to the researchers, both of these compounds – anandamide and phenylethylamine – may be responsible for “runner’s euphoria,” manifested in improved mood, increased endurance and pain tolerance. Phenylethylamine activates, among other things. The effects of serotonin, dopamine (“happy hormones”) and norepinephrine (stimulatory effects).
Source: the study “Exercise activates the endocannabinoid system,” conducted under the leadership of P. B. Sparling and published in 2003, showed that anandamide levels increase in runners and cyclists who train at high intensities. According to them, the above alkaloid can induce a state similar to euphoria.
Raw cacao improves physical and mental performance
However, these are not all the advantages! Ceremonial cacao / raw cacao also has a beneficial effect on regulating “good” cholesterol, increasing physical performance, improving concentration and stimulating thought processes. It has a stimulating and regenerative effect. Such properties are guaranteed by the high content of theobromine, another organic compound belonging to the alkaloids [4]. It is estimated that in common cacao beans this alkaloid makes up as much as 1.8% of the dry weight. The benefits of the plant were already enjoyed by the Mayans and Aztecs – they didn’t call cacao “the drink of the gods” for nothing!
According to neuroexpert.org, a study by the National Heart and Lung Institute found that theobromine suppresses the cough reflex and also dilates blood vessels as well. According to the paper “The relevance of theobromine for the beneficial effects of cacao consumption” (E. Martínez-Pinilla; A. Oñatibia-Astibia; R. Franco), it has no addictive properties and even has anti-inflammatory and anti-cancer effects. All this without adverse side effects!
Moving on, the benefits only multiply, as raw cacao is also a rich source of magnesium! Magnesium is an element that is responsible for many functions in the body: from offsetting stress and fatigue to preventing muscle cramps and supporting the immune system. Less well-known but equally important properties of magnesium include improving the appearance of the skin. Magnesium delays the ageing process, firms the skin and provides elasticity, and improves skin tone!
Delaying the aging process and preventing cancer
Not only magnesium but also antioxidants in cacao delay cellular ageing. Such groups of compounds and compounds such as catechins, anthocyanidins and proanthocyanidins bind free radicals and reduce the risk of cancer. Vitamin E is also a good antioxidant found in raw cocoa. It has a high ORAC (Oxygen Radical Absorbance Capacity), which indicates its effectiveness in binding free radicals [4]. In addition, the antioxidants found in raw cacao reduce the risk of cardiovascular disease, joint disease and vision problems [1].
Nourishing the body
As we near the end, it’s worth mentioning a few more nutritional benefits of raw cocoa. Vitamin B, which we find in real cacao, prevents the occurrence of many diseases, and by the way, when we consume this excellent snack, our risk of anaemia decreases! According to begoodorganics.com, raw cacao is the best plant source of iron (7.3mg/100g). There is more than twice as much of it as in spinach and almost three times as much as in beef!
The spectrum of beneficial properties of raw cacao is even richer. This is demonstrated by numerous scientific studies, and even “shady” content on blogs or on the edges of the Internet (often paid for by large corporations) leaves no doubt. It’s worth consuming cacao not only for its taste but also for its health benefits. It’s a valuable enrichment to your daily diet and a treat you can indulge in without any worries!
If you’re reading these words, there’s a good chance you’re no stranger to the taste of cacao – you may even be a foodie of the products the cacao fruit provides us with. But do you know what path the cacao fruit goes through, from the moment it is picked to the production of chocolate-flavored treats? This journey tells us a lot about the final result, although at first, the cacao seeds bear no resemblance at all to the distinctive brown powder in appearance and taste that we so readily pour into warm milk or water. Nevertheless, cacao production has been around for centuries, perhaps even thousands of years, and invariably starts with the same thing: the cacao fruit. And this fruit is a true wonder of nature!
Cacao fruit – a miracle of nature?
The cacao fruit looks quite inconspicuous. It is elongated, resembling a small rugby ball, and its colour ranges from yellow and green to brown, dark red, or maroon. The surface of the fruit shows characteristic longitudinal grooves. There is nothing in such a sight that foretells what the cacao pods can become in capable hands. After slicing the peel, our eyes are greeted with large, white seeds arranged along the axis of the fruit like corn kernels on a cob. The seeds are covered with tasty, white pulp [3], and an average fruit contains anywhere from several to even dozens of such seeds. The cacao tree, on the other hand, grows enough fruit per year to harvest half a kilogram of beans. That’s not a lot, so each seed contained within a cacao fruit is worth its weight… in cacao!
Cacao Fruit Proper(Theobroma cacao)
Pataxte Cacao Fruit, Mocambo (Theobroma bicolor)
Cacao grows mainly in equatorial climates: hot and humid. These are countries such as Ghana, Nigeria or the Ivory Coast, as well as Ecuador or Brazil. The importance of cacao is evidenced by the very fact that cacao cultivation is the source of livelihood for the vast majority of the population of countries such as Côte d’Ivoire and Ghana [1]. Returning to the fruits themselves, which grow directly from the trunk and branches of the cacao tree [2], after manually – usually – extracting the seeds from under the skin, cacao beans are ready for processing. And this is where the magic begins, which will transform the cacao fruit into an extraordinary delicacy.
Criollo fruit on a cacao tree in Tabasco, Mexico
Cacao fruit in Nacional Arriba from Ecuador
Cacao fruit: from crop to grain
The white, almond-shaped seeds are just the beginning of the adventure. Here’s how cacao beans give us delicious cacao. First, the grains are thoroughly cleaned, sorted, and then fermented [2]. They are then roasted – we can buy such roasted, not fully processed grains as an interesting snack to munch on during a movie screening. Only when the roasted cacao beans are ground can we speak of cacao liquor or nibs[4]. An important step is the extraction of fat from the product and the preparation of cacao butter – the direct substrate for chocolate and many cosmetics. [2].
Ceremonial cacao is distinguished by the fact that it has not been defatted – it is a 100% cacao product, nutritious and caloric. In the usual process of cacao production, the fruit loses its natural fats, and the addition of sugar and other substances to the chocolate reduces its nutritional value. For this reason, real cacao, ceremonial cacao, can be confidently recommended as a valuable dietary ingredient – when it comes to chocolates, even dark ones, one should be a bit more cautious.
Roasted and shelled Criollo cacao beans
Drying of cacao beans
Fermentation Boxes for Cacao Beans
Cacao fruit price
Many people wonder about purchasing raw cacao pods, which raises questions about the price of such a fruit and whether cacao can be produced from scratch at home. Let’s start with the first question: how much does cacao fruit cost?
The price of the cacao fruit – after all, an exotic fruit – can come as a blow to many. One cacao fruit costs about 100 zlotys, although there are slightly cheaper deals on the Internet. Fans of natural, virgin products are recommended roasted cacao beans, which, with their characteristic slightly bitter taste, can make an interesting snack. It should be noted here that ceremonial cacao is also a low-processed product, especially when compared to standard cacao products such as chocolate. But what if, however, we are interested in making cacao at home? Can you make your own cacao at home?
It would be quite difficult to produce cacao from the cacao fruit at home. The initial steps of production, namely drying and fermentation, require special conditions, so we cautiously recommend starting cocoa production at home by purchasing already processed, roasted cacao beans. There are recipes on the Internet on how to make even your own chocolate from such grains [5]. However, even if our dream of producing our own cacao straight from the fruit has fallen through, the crafted cacao fruit remains an interesting decoration for the apartment, which can remind us of this miracle of nature, which is cacao.
Cacao fruit
As we can see, the journey that cocoa takes from plant to finished product on the cocoa store shelf is a long and complex process. This makes it all the more possible for us to appreciate the extraordinary qualities of ceremonial cacao, roasted beans, and all the chocolate products we so eagerly reach for. The next time you enjoy a hot drink with real cacao, think about how many factors went into making this wonderful aromatic experience!
The world of mythology of the indigenous peoples of South America contains many fascinating stories about the reality around us. Quetzalcoatl also known as Kukulkan or Feathered Serpent may care for one of them.
People have always explained phenomena incomprehensible to them. The existence of supernatural forces guiding the fate of the world. It is worth noting how found reality affects the shape and image of gods in various cultures. The gods of the northern peoples were more selfish, spiteful and wilful. Southern peoples, on the other hand. They live in an environment rich in fertile land and abundant natural resources. They believed in helpful and life-supporting deities. The Indigenous Gods are no different.
Feathered stone serpent at the Temple of Quetzalcoatl in Teotihuacan, Mexico
South America is a lush and diverse environment. Its reflection can be seen in the culture and beliefs of native inhabitants. Indigenous mythology is rich in various deities and mystical creatures. The world itself, as legends say, was created by many gods.
One of the creators of the world was a Mesoamerican deity, whose name comes from the Nahuatl language and means “feathered serpent”. Depending on the region, he had different names and epithets. In Aztec culture, he was known as Quetzalcoatl, Gucumatz, Votan, Ehecatl, as the god of wind or Tlahuizcalpantecuhtli, as the representative of the morning star. In Mayan culture, he was known as Kukulcan. Quetzalcoatl sat in the pantheon of Aztec gods, alongside Tlaloc, Tezcatlipoca, and Huitzilopochtli. He was considered the god of wind, sky, earth, water, fertility, dawn, merchants, art, craftsmanship, and knowledge. He was also the patron saint of the Aztec priesthood. The significance of this god is evidenced, among other things, by the pyramid located in the ancient city of Teotihuacan in Mexico. It is the third-largest structure and one of the oldest in Mesoamerica.[1] Quetzalcoatl – Codex Telleriano-Remensis
It is not known exactly when and which people created the cult of the Feathered Serpent. This stemmed from the culture of the time, which, in creating their own states based on previous ones, blurred their memory and presented their achievements as their own. She obliterated their memory and presented their achievements as her own. It is known, however, that the Olmec civilization was the first civilization of Mesoamerica, dating back to around 1500 BCE. They worshipped the image of the feathered serpent, which was a deity of the earth, agriculture, fertility, and fire. The Olmec serpent was probably the precursor to the Aztec god Quetzalcoatl.
The myth of the creation of the world
According to beliefs, it was in Teotihuacán, Mexico. After the expiration of the fourth sun, which heralded the end of the world. The gods met to debate which of them should become the fifth sun. Thus extending the life of the world. Tecuciztecatl, a haughty and proud god, declared himself sacrificed. However, the other gods favoured Nanahuatzin, the smallest and humblest among them. The gods lit a great fire. At the last second, Tecuciztecatl refused to jump into the fire, overcome by fear of pain. Nanahuatzin jumped in instead. Embarrassed by Nanahuatzin’s sacrifice, Tecuciztecatl followed suit. Two suns rose in the sky, but together they were too bright. The gods threw a rabbit at Tecuciztecatl to dim its light. This is how the moon was created.[2] One legend says that Quetzalcoatl went to the underground world of Mictlan and created the current world of the fifth sun from the bones of previous races using his blood.
The impact of colonization on mythology
Quetzalcoatl appeared taking the form of a white bearded man. According to oral legends, Quetzalcoatl gifted humans with a calendar marking the days of the fifth sun. He created astronomy and mathematics. He taught people to grow maize and cotton. It’s worth noting some similarities in the creation story to the Christian religion. In addition to the image of a white, bearded man resembling Jesus, Quetzalcoatl was also said to have been born of a virgin. However, in this case, she was a goddess. In the year 999, Quetzalcoatl left the indigenous people, leaving them with prophecies. The feathered serpent prophesied the arrival of white conquerors from across the ocean, who would overthrow the indigenous gods and replace them with their own, undefined deity. He also foretold his return in the year of reed, occurring every 52 years. A little over 500 years later, in 1519 during the year of reed. In the place where Quetzalcoatl predicted his re-emergence. A ship appeared. Spanish conquistadors led by Hernán Cortés arrived in the Americas [3]. The prediction came true in a perverse way. Since the 16th century, it was believed that the Aztec emperor Montezuma II initially mistook the landing of Hernán Cortés for the return of Quetzalcoatl. However, this view has been challenged by historians who claim that no document independent of Spanish influences has been found linking Quetzalcoatl to Cortés[4]. Nonetheless, this prophecy may have been a reason for excessive trust towards the invaders and their easy penetration inland.
Kukulkan in Uxmal, Mexico
Good god, bad followers
The precise meaning and characteristics of Quetzalcoatl vary somewhat depending on the civilization and throughout history. There are several stories about the birth of Quetzalcoatl. In one myth, Quetzalcoatl was born from a virgin named Chimalman, who was visited in a dream by the god Onteol. Another story tells that Chimalman was struck in the womb by an arrow shot by Mixcoatla, the Aztec god of the stars. Nine months later, she gave birth to a child whom she named Quetzalcoatl. The third story tells of Quetzalcoatl’s birth by the goddess Coatlicue, the mother of four hundred children who formed the stars of the Milky Way. According to another version of the myth, Quetzalcoatl is one of the four sons of Ometecuhtli and Omecihuatl, the four Tezcatlipocas, each of whom presides over one of the four main directions.[5]. Quetzalcoatl was often considered the god of the morning star, while his twin brother Xolotl was regarded as the evening star (Venus). As the morning star, he was known by the title Tlahuizcalpantecuhtli, meaning “lord of the star of dawn”. Quetzalcoatl was also the patron of priests and bore the title of the twin high priests of the Aztecs. The feathered serpent created a world full of peace and harmony, earning him respect and admiration. Some legends describe him as opposed to the practice of human sacrifice. Over time, his intentions were distorted, and despite his clear opposition to his teachings, human sacrifices were also made on his altars. Quetzalcoatl ruled during one of the five eras of creation, during which he and his spouse brought to life the last known human race. They then taught them how to obtain food, light fires, and make offerings to the gods.
Precious gifts for humanity
One of the valuable gifts received from the wind god was maize, the sacred food that formed the basis of the diet of the Mesoamerican peoples. Interestingly, maize in the form of flour was used as an ingredient in beverages, mixed with cacao, which is also a gift from the feathered serpent, chilli peppers, and other spices. It formed the basis of a staple beverage used daily by the indigenous peoples. Quetzalcoatl was considered the founder and patron of numerous ruling dynasties throughout Mesoamerica[3]. He also assumed human form as Topiltzin Quetzalcoatl, who ruled Tollan, the kingdom of the Toltecs idealized in Aztec mythology. Quetzalcoatl did not perish with the conquest of the continent. He lives on in contemporary indigenous thought and played a role in shaping modern Mexican culture. He also wandered into modern cults. Some Mormons believe that Quetzalcoatl was, in fact, Jesus Christ. According to the Book of Mormon, Jesus visited the American continent after his resurrection. Scholar Brant Gardner of the “Latter-day Saints” noticed that during the Spanish conquest, Native Americans and sympathetic Catholic priests felt pressure to link Native American beliefs with Christianity, making Native Americans appear more human and less wild.[6]. Various theories about Quetzalcoatl circulate among followers of the New Age movement, especially since the publication of Tony Shearer’s book “Lord of the Dawn: Quetzalcoatl and the Tree of Life” in 1971.
Did the Feathered Serpent really create the world? Has our knowledge of his worship warped over the centuries? Some questions will never be answered. Others will find answers with the help of science and the hard work of researchers and anthropologists.
Many people who enjoy the benefits of cacao do not realise that there are many different varieties of this remarkable product. Even lovers of ground cacao beans typically only know that traditional, raw cacao and ground cacao are available for sale – and that’s usually where their understanding of the topic ends. Meanwhile, there are three types of cacao, each with many different varieties, differing in composition, aroma, and taste.
As reported by “World of Chocolate,” the differences between cacao types can be noticeable even in cacao beans from different growing regions. The nobler and better-selected the harvest, the higher its price [1], although the process of processing beans – fermentation, drying, and possible roasting – also has a huge impact on the final taste of cacao. Nevertheless, it is traditionally recognized that Criollo is the noblest variety of cacao, while Forastero is the most common. Is this opinion justified? Let’s check it out in this article!
Let’s start with cacao
Starting from the very beginning, we must first introduce our main character, which is the cacao tree: a small tree from the Malvaceae family, with the most well-known representative being the cacao tree proper (Theobroma cacao L.) – it is this tree that has dominated cacao cultivation in most regions of the world. Closely related to the Theobroma tree is the Herrania species, from which fruits can also be used to produce high-quality cacao. Both trees also have many varieties, such as Theobroma bicolor or Herrania umbratica, which only grows in Colombia.
Bicolor Cacao (Pataxte, Mocambo)
The flowers of the cacao tree proper resemble orchids and grow directly from the tree trunk. Cacao trees do not like strong sunlight, so they thrive best in the shade, for example, under banana trees or other trees providing shade from the sun. However, artificial varieties of cacao have been developed that also thrive in heavily sunlit areas. An example of this is the Ecuadorian cacao CCN-51 (Colección Castro Naranjal 51), invented by independent researcher Homero Castro in the 1960s.
CNN-51 cacao tree in Ecuador
Theobroma Cacao fruit?
The ripe fruit of the cacao tree (Theobroma Cacao L.) can range in colour from yellow through greenish to yellowish-red, truly red and reddish-brown. Their shape resembles American footballs, reaching an average length of 25 cm and having a thick shell. Inside, there is white, sweet pulp containing from 25 to 50 seeds arranged in five rows. Each seed, usually covered with whitish mucilage, is about 2-3 cm long.
The three main types of cacao, namely Criollo, Forastero and Trinitario
Traditionally, cacao has been divided into three species – Criollo, Forastero, and Trinitario. This classification originated in the 1940s [5], but the names of two out of three species were given centuries ago by the Spaniards. When asked by a person from Mexico what the word Criollo means to them, they will probably answer that it is a “mixture” or “hybrid.” Nevertheless, the word “criollo” originally meant individuals born in South America, whose parents came from North America or Europe. Apparently, Criollo cacao was the first variety encountered by the Spaniards, and for this reason, the translation of this word as “indigenous” can be encountered. The rest of the cacao was called Forastero, meaning “foreign.” The matter with Trinitario is much simpler because it refers to a cross between Criollo and Forastero, bred in Trinidad – hence the name of this variety. However, the cacao tree disregards our official classification and happily crosses with each other – but we will talk more about this at the end of this article.
Criollo cacao fruit
Ocumare dried cacao beans from Venezuela
A video showing the types of cacao
In this short video you will see the basic varieties of cacao.
A video showing the types of cacao
Criollo cacao
Criollo is a noble and very rare group consisting of many varieties. It accounts for only 1% of global production, although it dominated worldwide just 200 years ago. It originates from Venezuela and Colombia, and today it is also cultivated in, among others In Mexico, Colombia, Peru, Madagascar, Sri Lanka and the Caribbean region. Among the Maya, Criollo cacao was considered the food of the Gods. [3]. Obtaining good yields from this variety is difficult because the trees are very sensitive to adverse external factors. Crop yields are significantly lower than with Forastero.
Types of Criollo Cacao Example from Venezuela
CRIOLLO GUASARE CACAO
It is grown south of Lake Maracaibo. Currently, its plantations are quite small. It is characterized by a green fruit with a thin and slightly rough shell. The quality of this cacao is excellent .
CRIOLLO CHUAO CACAO
Perhaps the most famous variety in the world, cultivated in the Chuao region in the state of Aragua. It is classified as “fine” cacao.
CACAO CRIOLLO PORCELAIN
Cultivated in the south of Lake Maracaibo. It has a special flavor and is classified by experts as “extra fine” cacao. It is considered to have the best genetic quality of all cacao trees grown in Venezuela.
What does the criollo cacao fruit look like?
Criollo tends to have elongated fruits with rough and bony yellow skin, with clearly marked ten grooves.
What do fresh criollo beans look like?
Criollo grains are round and white or pink in the center. After fermentation and drying, they acquire a complex and delicate flavour reminiscent of caramel, nuts, and vanilla. Criollo cacao is the primary ingredient used in the production of luxury chocolate.
Forastero cacao
Forastero originates from the Amazon Basin, hence it is also known as “Cacao Amazonico.” Due to its high yields, this cacao is also called “Cacao Corriente,” meaning “ordinary cacao.” Currently, it is mainly cultivated in Africa (Ghana and Ivory Coast), although the Spaniards originally imported this cacao from Venezuela. Currently, Forastero has dominated the global cacao market: according to various sources, this variety accounts for even 85-95% of global production. Such a large share is due to its relatively low requirements and ease of cultivation (if such terminology can be used in relation to cacao trees). It is relatively resistant to diseases and pests, and also grows faster and yields more than the other groups. [4]. There are at least several varieties belonging to Forastero, which differ in appearance. These include varieties such as Amelonado, Cundeamor, or Calabacillo.
What does the forastero cacao fruit look like?
Forastero has swollen fruits resembling melons with smooth yellow skin. The grooves on the skin are barely visible.
What do forastero beans look like?
The grains are elliptical and purple in the center.
Trinitario Cacao
Trinitario is a cacao with a delicate flavor. It is a hybrid of the two above-mentioned varieties: Criollo and Forastero, selected in the 17th century. The trees were brought from Venezuela to Trinidad, and this decision proved to be a bullseye. For several decades, Trinidad produced the most desirable cacao beans, but currently, the share of Trinitario in the global market is below 10%. Trinitario possesses, on one hand, the aroma of Forastero, and on the other hand, the delicate taste of Criollo.
What does the trinitario cacao fruit look like?
Trinitario has elongated, more swollen fruits than Criollo, with slightly rough skin in yellow or red colour with distinctly marked, five double grooves.
What do trinitario grains look like?
The beans are elliptical and pink or slightly purple inside.
We venture into the cacao forest, with 1000 cacao varieties.
The above traditional division into Criollo, Forastero or Trinitario turns out not to be very true, because according to the. The above traditional division into Criollo, Forastero, or Trinitario turns out to be not entirely accurate, according to research presented in the article “Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L)” [7], as many as 10 (!) cacao varieties were identified in the Amazon alone: Marañon, Curaray, Criollo, Iquitos, Nanay, Contamana, Amelonado, Purús, Nacional, and Guiana.
Cacao trees
If we add cacao growing in Africa, Indonesia, Kerala in India, or Madagascar to this list, it turns out that we can distinguish several more cacao varieties. Let’s add human-designed species to this, such as CCN-51, and we’ll immediately understand that traditional classifications simply don’t match reality.
Cacao trees (Theobroma Cacao L. and Herrania) love to crossbreed with each other, and new varieties of them are practically constantly being created. However, the taste of cacao, which is what interests us most, depends not only on the species of cacao tree but also on the processing process. Much also depends on the quality of the machines in which the cacao is ground, as well as other additional factors. Therefore, the common opinion that Criollo is the king, and Forastero or Trinitario are its less successful cousins, is incorrect – we can come across very weak Criollo and outstanding Forastero or vice versa! By trying various products containing cacao, it’s worth experimenting and getting to know new varieties to get a full picture of the rich palette of cacao flavors and aromas.
The cacao tree is a native plant of South America, which has been utilized by indigenous inhabitants of the continent for thousands of years, as evidenced by traces of cacao use found in present-day Ecuador. The Maya and Aztec societies, traditionally inhabiting Central and South America, viewed cacao seeds primarily as food, but the plant and its fruits also held immense symbolic significance for them. Access to cacao beverages could indicate a person’s status, and in the beliefs of the Aztecs and Mayans, cacao served ritual or ceremonial purposes, with cacao products attributed to divine origins and supernatural properties. Moreover, South American cultures also used cacao beans as a form of currency. In one form or another, the significance of this product in pre-Columbian cultures was invaluable—evidenced, for example, by an archaeological find of a massive 4-litre cacao drink cup. And suddenly, the phrase “just one more cup” takes on a whole different meaning!
Here we will address the question: what is ceremonial cacao? Ceremonial cacao is nothing but unprocessed cocoa without any additives. These are pure ground cacao beans, which, when solidified, take the form of hard but crumbly blocks.
Ceremonial cacao in blocks
Mexican ceremonial cocoa
But why that specific name? This term arises from the fact that such cocoa is used in cacao ceremonies, where people come together to consume the cacao drink. In practice, however, ceremonial cacao could be described by another name: it is genuine cacao. Genuine in the sense that nothing has been taken away from it, everything contained in the cacao beans is preserved. The product we typically find in our kitchens is usually low-fat cacao powder (e.g., 11%). What we’re talking about here is full-fat cocoa. Because the whole secret lies in the fat: it’s where beneficial substances like phenylethylamine, anandamide, and theobromine are dissolved. So, full-fat cacao is the pure essence of health from cacao beans!
Guayaquil cacao plantation and fruit
A visit to a cacao plantation in Mexico’s Tabasco state
Cacao ceremony
A cacao ceremony refers to a gathering of enthusiasts of such full-fat cacao, during which larger doses are consumed (about 40-50g per person). Such an amount of cacao has a very pleasant effect on mood: people relax, have a better mood, and want to dance, sing, and hug – which is why cacao ceremonies are great for bringing people together. Real cacao guarantees an intense, deep flavour, which, when shared with others, becomes even more vibrant. It’s worth joining or even organizing a cacao ceremony with loved ones – but it’s a good idea to prepare beforehand by reading a bit more about the types of ceremonial cacao available and various recipes for preparing the drink!
Cacao Ceremony in Krakow with our Ceremonial Cacao
Types of cacao
Traditionally, it is accepted that there are three basic species of cacao, namely:
Criollo
Trinitario
Forastero
However, this classification is very, very simplified and definitely does not fully reflect reality, as the cacao tree readily crosses with each other, and even within one plantation, or even a single row, we can encounter many different cacao varieties. In Peru alone, researchers have distinguished as many as 10 cacao species.
There’s a fairly popular belief that only cacao derived from the criollo variety deserves the noble title of ceremonial. However, this belief is mistaken because ceremonial cacao can be prepared from the fruits of practically any cacao variety – although, of course, it will differ in taste. For example, full-fat cacao from the criollo variety is less bitter than Forastero, which can be either a flaw or an advantage – it all depends on taste!
How to make ceremonial cacao – recipe?
The recipe for full-fat cacao begins when the raw beans are extracted from the cocoa fruit and enclosed in special crates, where they undergo fermentation for several days. This stage largely determines the final taste of the product – even more so than the cacao variety itself. Therefore, the cacao fermentation process should be carried out with particular care and at the right temperatures.
After fermentation, it’s smooth sailing – the cacao beans undergo drying and grinding, with grinding ideally done at the right temperature (around 40 degrees Celsius). The question is: can ceremonial cacao also be made at home? Of course! However, we will not, of course, subject the grains to fermentation at home. After purchasing pre-processed cacao beans, we roast them in a pan, then remove the shells and grind the cacao: either in a grinder or more traditionally – in a mortar and pestle. The video below shows how you can also do this using a regular stone. Preparing raw cacao to make ceremonial cacao is easy and fun.
Grinding cacao beans on a stone
Milk chocolate
However, if we have already prepared or simply purchased ready-made ceremonial cacao, there are many ways we can make a drink from it! Real cacao is said to work and taste best in the traditional form used by Native Americans. Mix about 10-20 grams of ceremonial cocoa block with water or plant milk(about 250 ml) and season with chilli, vanilla, cinnamon, or cardamom according to preference. The cacao block should be lightly crushed with a knife beforehand. You can sweeten the whole thing with honey.
However, this is not the only way to prepare a cacao drink! We advise you to try them all, as each one changes the final resulting flavour of the drink.
5 recipes for a drink made from real cacao
A traditional recipe from South America
Grind 10-20g of cocoa from the block with a knife and mix with hot water/vegetable milk (about 250ml). Add spices as desired: you can use chilli, vanilla, cinnamon, cardamom, for example. Boil and/or blend. If you fancy a sweet drink, add some honey at the end. Done!
Cacao from a blender
Blend 10-20g of cacao with hot water/vegetable milk (about 250ml) using a blender. This is the fastest method of preparation. Cacao prepared in this way has a silky texture and taste similar to milk chocolate, and is gently stimulating.
Natural Ceremonial Cacao prepared in a blender for one minute
Dissolved cacao
Dissolve 10-20g of cacao in a pot of hot water or plant milk (about 250ml). Note: the temperature should be around 70 degrees. Celsius! Keep an eye on it to make sure the concoction doesn’t boil over! The cacao will be thicker and more intense in flavour relative to the recipe with a blender. This is how cacao is most often prepared during ceremonies: it has properties that simultaneously calm and stimulate, and give a shot of positive, relaxing energy.
Cooked cacao
Dissolve 10-20g of cacaoin a pot of hot water or plant milk (about 250ml) and bring the substance to a boil. Cook for another 3 minutes. Such cacao retains most of its nutritional value, but is easy to digest and gently stimulates.
Cacao cooked for a long time
Dissolve 10-20g of cacao in a pot of hot water or plant milk (about 250ml), bring to a boil and cook for 30 minutes. Finally, add spices (e.g., vanilla, cinnamon) and honey. This cooking breaks down the fibre contained in the cacao and gives the drink a runny consistency.
Most of the active substances found in cacao have relatively high decomposition temperatures, so cooking them at 100 degrees Celsius does not harm them. Some vitamins, on the other hand, may decompose.
Yes. According to this website: https://www.koszernapolska.pl/herbata-kawa-kakao, all 100% natural cocoa is kosher.
Do we dissolve cacao in cow’s milk or water?
It is definitely better to use water or plant-based milk, but cow’s milk can be used if it doesn’t harm anyone.
Does ceremonial cacao make you gain weight?
Ceremonial cacao is a high-calorie product, so drinking 20-30g in a beverage can replace a meal. However, it’s a meal full of valuable substances, so unless we add sugar to the cacao, it’s hard to call it fattening. There’s also some additional good news: after ceremonial cacao, one generally doesn’t feel like eating.
How many calories does 100% cacao have?
100 grams of cacao has approx. 600 kcal. If we assume that for a 250 ml mug, we need 20 grams of cacao, it will turn out that a proper mug of ceremonial cacao contains 120 kcal.
What can be added to ceremonial cacao?
Anything healthy and enjoyable to us, such as honey, vanilla (not vanillin), cardamom, nutmeg, chilli, or cinnamon.
Cacao protip: Do not boil cacao together with cinnamon, as the consistency of the prepared drink leaves much to be desired! It’s best to add cinnamon and other spices at the very end.
What are the contraindications for drinking cacao?
Real cacao is a mildly stimulating substance, so it is not recommended to drink it before bedtime or in combination with other stimulating substances (e.g., coffee) or medications affecting the nervous system. If in doubt, consult a doctor or pharmacist!
Can real 100% cacao be drunk by children?
Yes, they can, but the dose of cacao should be correspondingly smaller.
Can I drive a car after drinking cacao?
Yes, if you did not drink more than 40 grams. If so, it is best to wait a few hours.
How much ceremonial cacao can I drink?
The dose that is usually taken during a cacao ceremony is about 40-50 grams, and it is not recommended to exceed it. Ceremonial cacao tastes good with as little as 10-20 grams per cup.
How to drink cacao?
The cacao is drunk slowly, in small sips. Depending on your preference hot, warm or cold.
For the photos in this post, we thank Matthew Torbus of Torb.us – Culinary Photography
