This article covers the steps of Ceremonial Cacao production, different tools utilized by various producers, and highlights the clear difference between Ceremonial Cacao and commercial chocolate.
Theobroma Cacao is cultivated within 10 degrees north or south of the equator. Farming techniques of Ceremonial Cacao vary, from simple farming of planting only Cacao trees to traditional agroforestry techniques that plant an array of fruits alongside the Cacao to encourage long-term sustainability of the soil and enhance Cacao flavor. Generally, commercial chocolate and many Ceremonial Cacao companies attempt to maximize cultivation by planting only cacao trees. Commercial chocolate companies also add pesticides to further enhance cultivation. Most reputable Ceremonial Cacao producers skip this technique, although we recommend always checking.
Conscious Cacao’s small scale family farms utilize traditional agroforestry techniques and are organic & Fairtrade certified.
The Cacao’s hard pods are picked and opened to showcase the dark beans with a white, sweet coating over them. Next, the beans are fermented to develop the flavor. The beans with their white coating are placed in a container, wooden in our case, and let set till the desired fermentation rate is met. The white coating’s sugar, heat, and bacteria cause fermentation.
During the fermentation process, the beans temperature can reach as high as 70 degrees celsius. Ceremonial Cacao’s fermentation rate (percentage of beans fermented) can vary widely, yet is often in the 50 - 80% range. The higher percentage develops more flavor, yet requires more patience. Commercial chocolate companies skip the fermentation step altogether to save money and instead add sugar, milk, etc.
Conscious Cacao requires a 70-80% fermentation rate to maximize flavor.
After fermentation the beans are spread out for drying to prohibit the growth of fungi. Then the beans are gathered for roasting which may be done on site or elsewhere. Roasting further enhances the flavor and is done at 130 - 150 degrees celsius.
Afterwards, the beans’ shells are removed and the beans are crushed, bringing out their natural oil and further developing flavor. Heating and crushing techniques vary among ceremonial cacao producers. Some do it entirely by hand, others use machines with steel balls that influence the flavor negatively, or machines with granite balls that do not impact flavor.
Conscious Cacao’s production team in Peru uses imported machines with granite balls to protect the bean’s flavor and create a smooth texture that easily dissolves. We have tested a variety of Ceremonial Cacaos and can clearly taste the difference between different crushing techniques. Entirely by hand techniques generally lead to a gritty cup of Cacao that does not dissolve entirely into liquid. We notice no energetic or spiritual difference between these different approaches.
Ceremonial Cacao will keep the beans butter, which is incredibly nutritious. Commercial chocolate companies tend to separate the butter at this point and sell it to various health related companies. In the Cacao butters place, they add cheap and unhealthy palm oil.
Next, the Cacao block is melted at 55 - 60 degrees celsius. Once the liquified Cacao temperature drops to 45 degrees, it is then tempered. It will mostly solidify at room temperature with the final few minutes being in a refrigerator.
Conscious Cacao is then shipped from the Sacred Valley of Peru to London. I, an Apprentice Shaman, infuse the Cacao with light and love, alchemizing any negative energy picked up during the production process. Natalie, our founder and Reiki Practitioner, performs Reiki on the Cacao to further enhance the medicine. And finally, Sofia, an Energy Healer, carefully selects the right Cacao bar for each order and offers a final blessing. The Cacao then arrives at your door all ready to empower your self-healing and spiritual journey!
Sofia Pinheiro is a Cacao Facilitator, Aura Reader, and Reiki Practitioner. You may learn more about her offerings at https://www.instagram.com/sofiloving_medicine_women/
Natalie Simmons is a Cacao, Reiki, and Akashic Records Practitioner. Alex Simmons is an Apprentice Shaman and Spiritual Counselor with a focus on Sacred Plant Medicine Integration and the spiritual awakening process. You may learn more about their experiences and offerings on the following page: https://www.consciouscacao.co.uk/services
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