Peruvian Amazonia is known for producing high-quality cacao that is exported worldwide. Cacao from the Peruvian Amazon is often described as having a low bitterness and intense flavour notes of tropical fruits such as mango and pineapple. There are many small farms in the region that grow and process cacao on-site, contributing to the sustainability of the local community and protecting the environment.

Criollo is considered the most prestigious and highly valued cacao variety due to its high quality and unique flavour. Criollo fruit is usually smaller than the Forastero ones, and the beans have a delicate, subtle flavour that includes citrus and floral notes.

Criollo trees are more susceptible to disease and pests than other cacao varieties, making their cultivation more challenging and costly. However, due to their high quality and distinctive taste, Criollo beans are highly valued in the chocolate industry and often used in the production of premium chocolate and other confectionery products.

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?

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.

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.

1. Mix the cacao with hot (about 90 degrees) water or milk using a blender. For about one minute. This is the fastest method of preparation. cacao prepared this way has a silky texture and a taste similar to milk chocolate.
2. Dissolve the cacao in a pot with hot water at 70-80 degrees. Take care not to let the mixture boil. Too high a temperature will affect the properties and taste of the drink. The cacao will be thicker and more intense in flavour than the previous method. This is how the cacao is prepared during the ceremony.
3. Boil the water or milk together with the cacao for about 5 minutes.
4. Boil the water or milk with the cacao for about half an hour. This method will bring out the maximum flavour at the expense of vitamins, some of which will be lost as a result of long cooking.

The question of using vegetable or animal milk is individual and does not significantly affect the properties of the cacao drink. Nevertheless, we recommend using water or vegetable milk.

Daily amount of cacao

Approximately 10-20 grams. This may occasionally be increased to 50 grams.

Application

Genuine and 100% cacao paste (ceremonial cacao) is excellent for:

1. daily consumption as a drink
2. cacao ceremonies in doses of about 40 grams per person
3. meditation or yoga practice
4. baked goods such as brownie or chocolate chip cookies
5. the production of chocolates or pralines
6. as an accompaniment to a cheese board
7. as a snack during wine tasting
8. as a high-calorie snack during mountain expeditions

Classification of ceremonial cacao

All natural cacao in the form of paste, beans, nibs (ground cacao beans) or powder is bitter, however we can make a classification into less bitter or dry.

Our scale of cacao flavours is:

• sweet
• semi-sweet
• slightly dry
• semi-dry
• dry
• bitter