In essence, ceremonial Cacao is the original hot chocolate - a pure, unsweetened and bitter drink consumed over thousands of years in ancient Central and South America where Cacao originated. The use of Cacao for ritual, ceremony and communal gatherings is grounded in the traditions of indigenous cultures in these regions, where the drink was made from stone ground Cacao beans dissolved in hot water and occasionally blended with spices. However, the labelling of Cacao as ‘ceremonial’ is a modern day term adopted by brands and wellness communities to distinguish the quality, growing conditions, sourcing and intentional use of the Cacao when compared with mass-produced products on the market today. The term also helps to distinguish from other Cacao products such as Cacao powder, Cacao butter, Cacao nibs, etc.

At its most basic, ceremonial Cacao is 100% whole Cacao beans that have been ground down to form a paste, which solidifies at room temperature into a block. Unlike mass-produced Cacao and chocolate, ceremonial Cacao should be made with higher quality beans that are organically grown, sourced from smaller farms and communities where growers are paid higher prices, and ultimately created with the intention of ritual or mindfulness, acknowledging the traditional, spiritual and health aspects of Cacao.

There is currently no regulation or universally accepted standard for what constitutes Cacao as ‘ceremonial’ and therefore the term does not guarantee a level of quality or authenticity. It's always important to do your own research around the subject and support brands that you trust and align with your values.

Read our blog post to learn more about ceremonial Cacao.

Our ceremonial Cacao

For us at Omala, we use the label of ceremonial Cacao to describe the holistic lens through which we view Cacao as a plant for healing and connection. We see Cacao as a plant-medicine. A catalyst for transformation. And we are passionate about sharing its history and traditions to help foster a deeper connection to it’s ancient wisdom and the nature of ourselves and the world.

In addition, when sourcing Cacao, we are diligent in ensuring it meets our criteria of sustainability, quality, minimal processing, fair price and intentional growing.

Our ceremonial Cacao is sourced from a small family run farm in the high jungle region of Peru. The growers have a deep respect for the Cacao as a medicine plant and believe it absorbs the energy from the land and the people who work with it. Because of this, the Cacao is grown organically, without the use of chemicals, and using regenerative practices to preserve the resources and forests for future generations. The entire process of picking, drying, fermenting, lightly roasting and grinding into a paste is undertaken by the growers - ensuring the quality of each stage is maintained in an artisanal way.

From a physical perspective, ceremonial Cacao is 100% Cacao paste made from whole Cacao beans that have been ground down to form a paste and then set to become a solid block at room temperature. Ceremonial Cacao is a whole food product and is naturally composed of approximately 50% Cacao butter, which is what allows the beans to become a smooth paste when ground down.

Cacao powder requires more processing and is created by extracting the Cacao butter using pressure (in a similar way to the traditional method of pressing oil). Once the butter is extracted, it is generally used for cosmetics and chocolate making. What’s left is a defatted Cacao mass, which is pulverised to make the powder. Because the butter has been removed, Cacao powder is not a whole food product nor comparable to the taste or flavour of ceremonial Cacao. That said, Cacao powder can be a great addition to many food and drink creations.

While ceremonial Cacao and Cacao powder begin with the same source of the Cacao bean, the intentions and uses for the two end products are very different. In addition, not all Cacao is created equal - from the genetics of the Cacao beans used, to the soil, the location, the way in which the plants are grown and cared for, and of course the price which growers are paid - there are so many layers to the world of Cacao that go beyond the labels. No matter what Cacao you are purchasing, it’s important to consider all these factors when making a decision.

Our ceremonial Cacao is sourced from a small family run farm in the high jungle region of Peru, in the fertile valleys of Quillabamba. The growers have a deep respect and connection with Cacao and the land on which it is grown, following organic and regenerative practices that embody the concept of reciprocity - nurturing the ecosystem that allows the Cacao to thrive and creating a balanced and sustainable relationship between the Cacao trees, the land and the growers themselves. The entire process of picking, drying, fermenting, lightly roasting and grinding the Cacao into a paste is undertaken by the growers, ensuring the quality of each stage is maintained in an artisanal way.

Cacao is a very safe plant to consume, however everyone has different levels of tolerance and preference. We suggest the following dosages depending on your needs:

15-25g = meditation dose

25-35g = creative flow dose

40-50g = ceremonial dose

Depending on sensitivity or if consuming Cacao for the first time, too much Cacao may cause mild discomfort such as a headache or nausea. To limit these effects, start with a smaller dose and ensure you stay hydrated before and after drinking Cacao.

Cacao is full of antioxidants, phytochemicals and minerals that benefit the body and mind such as magnesium, iron, potassium, calcium, zinc, copper, and manganese. It contains mood-boosting compounds such as anandamide (the bliss molecule) and stimulates the release of serotonin (responsible for happiness & well-being), and dopamine (responsible for pleasure & motivation). Cacao also contains theobromine, which has a host of benefits to cardiovascular and cognitive health. While theobromine is from the same family as caffeine, it is much more mild and doesn’t generate the uncomfortable side effects that caffeine is often associated with. From a spiritual perspective, Cacao is viewed as a heart opening medicine, helping us to tune in, let go and receive the wisdom that resides within.

Generally, ceremonial Cacao is as safe as consuming dark chocolate during pregnancy and breastfeeding. It can be a wonderful support throughout the journey to motherhood, and one study indicated small amounts of Cacao could have a positive impact on placenta and fetal growth and development during early pregnancy.

We encourage an intuitive approach, consuming Cacao in moderation and reducing your dose - particularly during the third trimester. When breastfeeding, Cacao can be supportive and a much preferred alternative to coffee for many reasons, however note that Cacao does contain small amounts of caffeine, although at much lower levels. As always, if you have any specific questions or concerns for your specific situation, speak to a health practitioner.

Ceremonial Cacao is best consumed within 2 years of production. However when stored in proper conditions, it can last for many many years.

Cacao is best stored at room temperature in a cool, dry and dark place such as a pantry in an airtight container. Extra moisture and humidity will affect the shelf life and flavour so avoid storing Cacao in the fridge if possible.

If your Cacao melts due to being exposed to higher temperatures, it may form a white marbling as the Cacao butter comes to the surface and re-solidifies. This is a natural process and the Cacao is perfectly safe to consume.