Free shipping from 65 EUR
Ceremonial Cacao y Mucho Más
Ceremonial Cacao y mucho más
Free shipping from 65 EUR
Ceremonial Cacao y mucho más

México Almendra Blanca

Ceremonial Cacao

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Ceremonial Cacao - México Almendra Blanca (Tabasqueño) - 100% Cacao Paste


Almendra Blanca (meaning white almond) Ceremonial cacao (full-fat cacao paste) is named after its characteristic, delicious and rich milk chocolate flavour, complemented by notes of vanilla. It has a slightly dry, floral and refreshing taste and is not acidic.

This cacao is grown on a small-scale, sustainable, and organic plantation located in the state of Tabasco in Mexico. The fermentation process is greatly aided by bees, which feed on the cacao pulp, demonstrating the purity of the beans. If it had EU certification, it could be labelled organic or BIO.

This cacao is made from the beans of the local Almendra Blanca cacao variety.

Packet usually at your place tomorrow
Orders placed by 11am on weekdays are dispatched the same day and the parcel will be with you the next day.
For international shipments, the delivery time is between 3 and 7 days.

Additional information

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Almendra Blanca

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Almendra Blanca cacao, also known as "white almonds", is a cacao variety grown in the mountainous region of Sierra de Tabasco in the Mexican state of Tabasco. The name refers to the colour of the white cacao seeds, which are rare among other cacao species.
Almendra Blanca has an intense flavour with notes of almonds and other nuts, as well as floral and fruity undertones. It is a unique species of cacao that is highly valued for its richness of flavours, as well as for its resistance to diseases and pests.

Almendra Blanca cacao is traditionally cultivated by Tabasco Indian communities in an ecological and sustainable way, without the use of artificial fertilizers and pesticides. This plant is usually grown in the shade of other trees, which provides it with natural growing conditions.
Almendra Blanca is used in the production of a variety of cacao products, including a traditional Mexican drink called "champurrado", which is a type of hot cacao infused with cornmeal, cinnamon and other spices.

In summary, Almendra Blanca cacao from the Mexican state of Tabasco is a unique species of cacao, which is valued for its flavour profile, as well as for the method of ecological and sustainable cultivation. This cacao is popular in the production of traditional Mexican desserts and cacao-based drinks.

Our cacao is 100 per cent natural, unprocessed, nonskimmed, kosher, halal, sugar free, without any addities, without conservants, handmade. It contains no gluten and it is vegan product.

What is cacao paste?

It has been dried, shelled and ground which make cacao hard but brittle. It can be prepared in the shape of a solid block or clumps.

Properties of cacao

Cacao contains more antioxidants than red wine and three times more of them than green tee. Cacao is important source of tryptophan, which is involved in production of serotonin. It also contains phenylethylamine, which helps during synthesis of dopamin and a range of vitamins production of B, C and E group. Additionally, cacao contains a variety of minerals and elements as: magnesium, iron, calcium, zync, potasium, selen, phosphorus, chromium. Moreover, our high quality cacao has a lot of healthy fat, rich with teobromine and anandamide, which gives the effect of mild stimulating and energetising effect. All this ingredients make cacao powerful means against depression that increases mood and vitalise and regenerate the whole body.

How to prepare the best cacao?

You need about 10-20 grams of crushed cacao and we mix it with water, plant or any other milk (200 ml). We can add our favourite spices like: cardamom, vanilla, cinnamon, chilli. Whatever you like as it is up to you. If you like you can add honey, brown sugar or any other sugar you wish. Both spices and sweet flavours we advise to give at the end of making cacao drink.

There are some different methods of preparing cacao. You can try out all of them to check which one is the best for you. In this article you can find the recipe of ceremonial cacao and much more information about it.

We mix cacao with hot water ( about 90 centigrades) or milk with blender for about one minute. This is the fastest method. This cacao drink is really smoothy and it tastes a little bit like milk chocolate.

Another idea is to melt cacao with water in the pot being very careful not to boil it up ( up to 80 centigrades) . Too high temperature changes the quality and taste of cacao as it can destroy some minerals and natural chemicals it contains. This way of preparing cacao makes it more dense and more intense. By the way this is the method it is prepared for the ceremony.

Nevertheless, you have to be very patient. It takes time.

Our cacao is 100% natural, unprocessed, kosher, halal, no sugar, no additives, no preservatives, handmade. Cacao is gluten free and can also be consumed by vegans.

What is cacao paste?

Cacao paste is the dried, shelled and then ground cacao beans, which take the form of a hard, yet brittle block or lump.

Properties of cacao

Cacao contains more antioxidants than red wine and 3 times more than green tea.

Cacao is an important source of tryptophan, which affects the formation of serotonin, and phenylethylamine, which supports the synthesis of dopamine and a number of vitamins B, C and E.

In addition, cacao contains a number of mineral salts such as magnesium, iron, chromium, phosphorus, calcium, sulphur, zinc, potassium and selenium.

Furthermore, the high content of healthy cacao fat, theobromine and anandamide makes cacao a natural, mild stimulant.

All this makes cacao a natural, powerful antidepressant, mood enhancer and energiser.

How to prepare cacao?

  1. Mix about 10-20 grams of crushed cacao with water, vegetable or animal milk (200 ml) and spices such as chilli, vanilla, cinnamon or cardamom. If desired, sweeten with honey or other healthy sugar. The spices and honey should be added at the end of the process.
  2. There are several methods for preparing cacao. We advise you to try them all, because each of them slightly changes the final taste of the drink. In this article you will find a recipe for ceremonial cacao and a lot of additional information.
  3. We should heat water or milk for about half an hour. This is a very tasty cacao, however, it means we can destroy some of vitamins that natural cacao contains.

This is only the matter of individual preferences what milk/water to chose. Our suggestion is to use water or plant milk.

Daily dose of cacao

About 10-20 gram. Occasionally up to 50 grams.


Natural cacao and cacao paste is recommended for: everyday use as a drink meditation and joga practise pastries such as chocolate muffins and brownies chocolate and pralines starter and side dish with wine a healthy snack for mountain trips Ceremonial cacao classification Each natural cacao as paste, grains, nimbs ( crushed cacao grains) or powder is bitter and dry but we have tried to classify it.

Our taste scale of cacao

  • Sweet Semi
  • Sweet
  • Bitter
  • Semi dry
  • Dry

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Our ambition is to import both ceremonial cacao and powder cacao from all over the world. We aim to bring organic BIO cacao everywhere. However, we sometimes travel to really wild and faraway places where we also meet extremelly pure cacao farms. Those ones are not labeled with certificates, as very often not tauched with civilisation at all or people there are too poor to apply for them. For sure the whole cacao we sell is 100 per cent vegan and kosher.
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