A cup of ceremonial cacao takes about ten minutes to make. The process is not complicated, but each step subtly shapes the result: the texture, the aroma and the overall feel.
1. Choosing the amount
We recommend starting with 10–15 g. It is a lighter amount, suitable for everyday use, and a gentle way to get to know the effect of cacao.
If you are preparing ceremonial cacao for the first time, this is the amount we suggest: it lets you notice calmly how the drink suits you and find your own amount step by step.
Later, depending on how you feel, you can increase the amount:
- 15–25 g: a balanced choice that suits most people
- 25–35 g: a stronger, deeper option for a more pronounced experience
We recommend weighing it the first few times, so the differences are easier to feel. Cacao naturally contains stimulant compounds, so enjoy it mindfully and without rushing.
2. Choosing the liquid
We recommend about 200 ml of water or plant-based milk. Our favourite is hazelnut milk, which goes especially well with the notes of the cacao.
Oat, almond or other plant milks work too. Be more careful with soy milk: it can thicken.
3. Chopping
Our cacao is a solid tablet of 100% cacao mass. We recommend a sharp knife and a wooden board.
How you chop it depends on how you will prepare it:
- Hot liquid and a blender: you can cut larger pieces. The heat and blending will smooth them out completely.
- Hot liquid stirred with a spoon or whisk: chop it into small pieces of even size, so the cacao melts faster and more evenly.
- Cold plant milk: shave it thinly. The texture will stay slightly grainy.
4. Temperature and mixing
Cacao melts best in a hot but not boiling liquid (about 80 °C). Avoid boiling liquid: it adds bitterness and spoils the taste.
If you have a thermometer, aim for about 80 °C. If you don’t, let boiled water stand for 5–7 minutes, or warm milk until it steams but does not bubble yet.
A warmer or cooler liquid works too; the cacao simply melts more slowly.
To make it cold, mix the thin shavings with cold plant milk and let it stand for a while. The texture will stay grainy.
Whisking, or a few seconds in a blender, makes the drink smoother and frothy. Use a hand whisk, a milk frother or a blender. Stirred with a spoon only, the texture can stay slightly grainy.
5. Spices and sweetness
Add spices and sweetness to taste. A pinch of cinnamon adds warmth; a teaspoon of honey adds a subtle sweetness.
Nothing needs to be added, though: the fruit and caramel notes are already in the beans. Taste the pure cacao first; that is the best way to discover its natural character.
6. Storage
Store your cacao in a cool (15–18 °C), dry place away from direct sunlight. Reseal the pack after opening to keep it fresh and keep its natural aroma.
If you are pregnant, nursing, taking medication, or have a health condition, consult a qualified professional before use. See Product safety.