CURACAO.

CEREMONIAL GRADE CACAO FROM PERU

If you like cacao - you’re going to LOVE THIS!

Pure Ceremonial Grade Cacao has so many amazing benefits. Here are a few:

  • Exceptionally rich in antioxidants that help reduce oxidative stress and inflammation.

  • Increases concentration and attention; it also improves the effectiveness of other minerals and nutrients in the body for a healthier lifestyle.

  • Rich in flavonoid antioxidants, including epicatechin, catechin, and procyanidins, promoting lower rates of heart disease, certain cancers, and mental decline.

  • Ceremonial cacao organically produced by the Ashaninka Tribe in Peru.

  • Perfect chunks ready to be made to your desire. 


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Personal Ceremonial Cacao Recipe

It’s important for me to share that Cacao, like many other plants from the jungle, is considered a master teacher. In the Mayan and Aztec shamanic traditions, Cacao was used as a medium to go deeper within themselves, heal, reach a higher state or vibration of being and to explore the realms of the heart. To me, it is a heart medicine and I honor working with Cacao. Opening the heart can unlock healing traumas or chocks, or putting you in touch with your creative side. Being open to the realm of possibilities.

When I prepare any plant medicine, I do it with intention. I clear the space and I make room for beauty and order. Things made in chaos, with tense energy, tastes and works in that frequency. Make it a ritual.

Here is the recipe for 1 cup of ceremonial cacao. As you will see I have a few different methods, depending on my mood.

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The Hybrid - Trinitario

This cacao is a hybrid mixture of ‘Criollo’ and ‘Forastero’ also known as ‘Trinitario’. Its origin pertains to places such as Delta del Orinoco, Venezuela. This specie was first introduced to the markets in the isle of Trinidad at the beginning of the 18th century in order to correct large losses caused by hurricanes or unexpected catastrophes where demand couldn’t be met. It has the qualities that characterize the two species that supply its genes: it’s aromatic and robust.

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INGREDIENTS:

30-50 grams Ceremonial Cacao (depending on strength)

1 cup of filtered or spring water

1/2 cup of you favourite milk (I like coconut milk for creaminess, oat milk or homemade cashew milk)

1/2 teaspoon cardamom

1/2 teaspoon ceylon cinnamon

1/2 tablespoon of raw honey or agave syrup of choice (also optional)

1/2 teaspoon cheyenne pepper (i recommend, but optional)

Optional:

1/2 teaspoon rose water

1-2 drops of essential oil of orange or zest

1 smidge of bourbon vanilla or madagascar vanilla

1 teaspoon maca root powder

1 teaspoon lucuma powder

Method: Bring water to a boil, then add the cacao chunks. Whisk until melted and unified. Then add the spices as you whisk. Toward the end, add your favourite milk until it’s mixed together, then add the orange and vanilla and whisk again. Then after turning off the heat add rose and honey to keep the properties of the rose and honey alive.