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Ceremonial Cacao y mucho más

Ghana Volta

Ceremonial Cacao

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Ceremonial Cacao - Ghana Volta - 100% Cacao Paste

Od: $15,5 Od: $14,7

This ceremonial cacao (full-fat cacao paste) of the Forastero variety, is characterized by a high tannin content, as well as a clean and aromatic flavour with intense notes of dark chocolate and lightly roasted coffee. This variety of cacao is delicately dry with balanced acidity.

This cacao originates from the Volta region of Ghana, which is known for its evergreen forests and cacao plantations.

Allergen information: contains no allergens

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

Weight N/A
Variety

Forastero

Brand

Taste

Bitter

Fat content

54%

SKU: N/A Categories: ,

Cacao from Ghana is one of the country's most important exports, and Volta Province is one of the main cacao-growing regions. Ghana's cacao, including cacao from Volta province, belongs to the Forastero variety, which is characterized by its high resistance to diseases and pests.

The cacao from the province of Volta is grown by local farmers who employ traditional farming methods. The cacao beans are fermented and dried in the sun before being sold to local stores or processed into cacao paste and other cacao products.

Cacao from Volta has a characteristic bitter taste with notes of fruit and nuts, and a delicate aroma. It is a popular cacao in the chocolate industry, especially in Europe where many chocolate companies use Ghanaian cacao to make their products.

One of the challenges in the production of cacao from Ghana is the struggle with low prices on the world market, making it difficult for local farmers to profit from their cacao production. However, in recent years, many organizations and companies have begun to invest in sustainable cacao production, with the aim of increasing farmers' incomes and improving cacao quality.

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:

  • daily consumption as a drink
  • cacao ceremonies in doses of about 40 grams per person
  • meditation or yoga practice
  • baked goods such as brownie or chocolate chip cookies
  • the production of chocolates or pralines
  • as an accompaniment to a cheese board
  • as a snack during wine tasting
  • 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

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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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