100% Organic whole bean Cacao Chuncho paste. Nothing added, nothing removed to maintain the highest vibration - pure Ceremonial Cacao.

Ingredients:

• Ceremonial Cacao

• Water

• Cinnamon Powder (Verum)

• Ginger Powder

• Chilli / Cayenne

• Honey / Rapadura / Coconut Sugar / Your Favourite Sweetener

Method:

Aim to use as high quality ingredients as you can and filtered water, to match the quality of the cacao. highest quality organic ingredients and good. Organic ingredients are able to hold a higher vibration than conventional food and you won't be drinking in toxins that dull your energy either. Using Ceremonial Cacao is all about opening up our energy system, so treating the cacao, other ingredients and our own body with respect is a great place to begin.

Ceremony grade cacao contains the nutritional goodness of the cacao butter. This may be great for us, but oil and water don't mix well. Sometime this can mean a sediment remains at the bottom of the cup if the cacao isn't mixed properly.

Grinding the cacao as fine a powder as possible is important. Grating it up with a food grater works, or using a food processor.

Getting the right ratio of cacao to water is also important. If you like your Cacao thick and strong, use 100ml of water to 28g (1 ounce) of cacao. For a thinner mix, use 125ml of water.
Boil the required amount of water first and let it sit a few minutes to cool to around 70 degrees centigrade or 160 Fahrenheit.

Next add in the chilli or cayenne. Chilli / cayenne is what the Cacao Shaman calls the spiritual accelerator. It activates the cacao and helps the body assimilate it faster. The effects from a Ceremonial grade Cacao are usually felt within 15 minutes. Some of us more sensitive types can feel it almost straight away. Chilli can aid this process.

Next add in the ginger and cinnamon powder. We recommend verum cinnamon from India as it has more flavour. For a single cup, use 1/8 tsp of each. If you are using cassia cinnamon (supermarket style), 1/8 tsp is enough. Adding too much can make the cacao taste powdery.

Honey the best as a sweetener as it enhances the flavour overtones. Rapadura sugar is also a good option, with a more treacley taste. Other sweeteners can change the taste of the criollo-nativo bean too much. Again, this is personal preference and we suggest that you try different sweeteners if you feel drawn to. If you're vegan, we suggest maple syrup.

To make the Cacao silky smooth:

Getting the cacao butter to stay in solution is really quite simple, don't use a stirring spoon and whisk the mixture. You can do it by hand, or an electric stick mixture does a better job. Give this part some time to ensure a thorough mix. You know you are done when a sheen appears on top (usually with rainbow reflections!).

By Sacred Earth Medicine. Sacred Earth source their beans from a family-run farm in the Amazon basin. They pay the farmers well above market value to ensure fair pay for the entire family. All stages of the production process are ethical and managed with deep respect for the people involved, and the cacao.

Unfortunately we cannot accept returns on any food items.

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