Ecuador Manabí Ceremonial Cocoa - 100% Cocoa Paste.

Cacao from Ecuador, especially from Manabi province, is world renowned for its high quality. Manabi province has cacao plantations along the coast and in mountainous areas. The climate, soil and terrain are favorable for the growth of cacao with intense flavor and aroma.

Cocoa from Manabi province belongs to the Nacional species, which is one of the oldest and rarest cocoa species in the world. It is characterized by a bitter taste, floral aroma and nutty aftertaste. The cacao fruits from this province are also smaller than those from other regions and have an intense red or purple color.

Because of its unique flavor and aroma, cocoa from Manabi province is often used to make high-quality chocolate, as well as for other products such as cocoa powder and cocoa mass.

Cocoa from Ecuador, including the province of Manabi, is also increasingly popular with consumers interested in sustainable agriculture and ethical food production. Many cacao plantations in Ecuador are certified by organizations such as the Rainforest Alliance and Fairtrade International, which ensure that cacao is produced with respect for the environment and human rights.

What is cocoa paste?

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

Properties of cocoa

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

You can read more in the properties of cocoa here..

How to prepare cocoa?

Mix about 10-20 grams of crushed cocoa with water, vegetable or animal milk (200 ml) and spices such as chili, vanilla, cinnamon or cardamom. If desired, sweeten with honey or other healthy sugar. It is a good idea to add the spices and honey at the end of the process.

You can find all recipes for ceremonial cocoa here..

What can be made from cocoa paste?

Cocoa paste is a very versatile culinary ingredient that can be used to prepare many different dishes and desserts at home. Here are some ideas of what you can make with cocoa paste:

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

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

Daily dose of cocoa

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

Classification of ceremonial cocoa

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

Our cocoa flavor scale is:

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