Welcome to Cacao Love

At Cacao Love, we treat cacao as a sacred offering, a gift from the forest, grown within ancient traditions and able to transform those who drink it.

Grown by Asháninka families · Central Highlands of Peru

Our Mission and Story

A decade-long journey that honours the spirit of cacao and the people who cultivate it.

Our joy is to share our love for cacao with you, a connection inspired by our decade-long journey that honours the spirit of cacao and the people who cultivate it with love, respect, and devotion.

We work directly with Asháninka growers who make up one of the largest Indigenous groups in the Amazon rainforest. These forest guardians have tended cacao orchards for generations as part of their traditional way of life.

Cacao Love comes from the Central Highlands of Peru, where growers have long sustained their communities through harmonious relationships with the forest. Their wisdom is woven into the very fabric of this cacao, and we are honoured to collaborate with these communities in preserving their cultural, economic, and spiritual sovereignty.

In these pages, you’ll learn more about the Asháninka people and their connection to the forest, the alchemical process of creating cacao, and how you can guide those you share cacao with to create the perfect brew.

We are excited to share this journey with you, whether you’re new to cacao or a seasoned practitioner.

By partnering with us, you join a movement, a global community of Cacao Lovers who honour the sacredness of this plant and the people who work with it.

Thank you for choosing to be part of this story, for believing in the power of this cacao, and for supporting the Asháninka families who work within the forest to bring this gift to life. We invite you to explore these pages with an open heart as you share the magic of ceremonial cacao with your community.

Together, we can create a world where the values of reciprocity, respect, and regeneration are at the heart of every cup of cacao.

With love and gratitude,Diane & Gavin

The Asháninka

History and struggles, and a spiritual connection to the forest.

History and Struggles

The Asháninka are one of the largest Indigenous groups in the Amazon rainforest, primarily residing in Peru and the border regions of Brazil. Their history stretches back thousands of years, long before European colonisation.

Traditionally semi-nomadic, the Asháninka people relied on hunting, fishing, and shifting agriculture to sustain themselves within the rich biodiversity of the Amazon. Their deep connection to the land is evident in their spiritual practices, where they view themselves as stewards of the forest, living in harmony with nature.

During the colonial period, the Asháninka suffered greatly under the influence of Spanish rule. Spanish missionaries established missions that attempted to convert them to Christianity, disrupting their way of life. In the late 19th century, the rubber boom brought further devastation as the Asháninka were enslaved or forced into labour camps to extract rubber. During this period, they were victims of unspeakable violence and a massive reduction of their population, which led many to flee deep into the jungle to escape persecution.

In the 20th century, the Asháninka encountered new threats from both national governments and foreign corporations interested in exploiting the natural resources of their land, such as timber and oil.

During the Peruvian internal conflict (1980–2000), the Asháninka were caught in clashes between the Shining Path guerrillas and government forces.

For decades they suffered brutal massacres, displacement, and forced conscription. At least 6,000 Asháninka people were murdered during this period, and thousands of families were torn apart.

Despite these staggering challenges, the Asháninka have worked diligently to preserve their lands and culture. They have gained legal recognition of significant portions of their ancestral territories, although illegal logging, mining, and narcotrafficking continue to pose major threats. The Asháninka have responded by organising community-based conservation projects, reforesting their lands, and advocating for their rights on both national and international stages.

Spiritual connection to the forest

Their spirituality is deeply connected to the forest, particularly through the use of sacred plants like ayahuasca, tobacco, coca and cacao.

The Asháninka communities we partner with have pioneered sustainable cacao cultivation as the first all indigenous co-operative in Peru, using their regenerative farming knowledge as a means to preserve their traditional ways of life and combat environmental destruction.

In our time in the village, we experienced a culture of deep interdependence with the forest. Fishing, hunting, and harvesting are organised and shared among families, creating a strong, interdependent bond where there is little need or desire for interaction beyond their own close-knit communities.

The larger community organically form smaller networks along the forests and rivers, creating essential webs of connection throughout the neighbouring villages.

By choosing Cacao Love, you are actively contributing to a larger movement that supports indigenous-led conservation and sustainable agroforestry.

Together, we help to ensure that the Asháninka people can continue to live in harmony with the forest, safeguarding it for future generations while sharing the sacred gifts of cacao with the world.

Thank you, in AsháninkaPasonki!

History of Cacao Love

Where we come from, and why we are dedicated to the spirits of the forest.

Our journey with ritual began long before we had connected with the spirit of cacao. We were both touched by the power of the spirit at a young age and have dedicated our lives to cultivating connection and intimacy through ceremonial practice. Cacao has shaped our journey for over ten years, and we recognise its spirit as a sacred force of the forest, inspiring our commitment to restoration and reverence.

We situate ourselves in this story to share an understanding of who we are, where we come from, and why it is that we are so dedicated to the spirits of the forest, including the incredibly powerful being that is cacao, sometimes called Mama Cacao and Ixcacao.

We understand ourselves first as devotees to the Great Spirit, and then as initiates of the forest of mysteries.

Between us, we have passed through sacred initiations in spiritual traditions in the UK, Central Africa, East Africa, and South America. We find ourselves to be bridge people who live at the interstices, born to stretch our hands and prayers across countries, languages, and states of consciousness in service to the divine.

We believe that how we embody our spirituality can shape the world around us, and in turn, our political choices deeply influence our inner lives. This is why we are dedicated to regenerative relationships with people and plants of the forests, as well as their traditions.

Gavin’s meeting with cacao

The morning after a long night of journeying with the visionary Amazonian brew, the ceremony leader offered Gavin a bitter serving of cacao along with the invitation to go into the beautiful gardens of the retreat centre and commune with nature. He chose to lie still on a wooden plank bridge, gazing up at the clouds, and as the crystal waters of the river meandered underneath him, he almost immediately felt pulled into union with the dancing flowers, the majestic trees, and the climbing ivy. In the stillness of this meditation, his heart burst open into a mystical state of communion with nature. The sky opened up and the clouds danced with life as he lay there in celebration of the glory of the natural world. He left this ceremony with a deep sense of harmony and sincere yearning to deepen his relationship with cacao.

Arriving home, he shared this life-altering experience with a friend, and she gifted him his very first block of ceremonial cacao.

From there, he began a daily ritual of meditation and prayer with cacao, which eventually led to the beginning of the Cacao Love project, an extended collaboration with farming cooperatives from the Junín Province of Peru.

Diane’s story

Diane was born into a lineage of medicine people, chiefs, and herbalists in Cameroon. At birth, she was given the name Njembii, which means “she who has lived many lives,” and is “open to the infinite.” Her father sacrificed any interest in traditional herbal medicine to make economic ends meet for their family in the United States, and so in time, that calling slowly awakened in her.

Always interested in the transformative power of storytelling, she became an anthropologist and filmmaker and moved to Argentina and then Brazil at the age of 21 to explore the African roots of South America.

It was in that decade spent in South America that the forest, and the ancestors, began to call her back to study. There, she began making regular trips to sit with wisdom keepers in ceremony, immersing herself in the study of herbal healing traditions and tantra, another practice that explores the dance between different states of consciousness.

After a stint in Bolivia, she travelled to do a sexuality training course and traded some goods she had brought in South America for a chunk of cacao combined with an Andean cactus sacrament. She carried this chunk of cacao around with her for almost two years, nibbling away, bit by bit, before guiding ceremonies or giving bodywork.

Eventually, when she returned to the same training course as a teacher, still carrying the tiniest bit of the same chunk of cacao, she was introduced to the alchemist of that sacrament: her future beloved Gavin. After sharing a ceremony, Diane was firmly guided into the understanding that she and Gavin had a shared mission in partnership and were meant to continue their walk through the forest together.

Along with incredible times spent in the forest, this synchronicity of union is one of the magical ways that cacao has guided and nourished our lives, bringing us together to serve, sing and celebrate at the same altar.

The bond we share with growers

Collaboration with Asháninka farming families.

Asháninka communities prepare a sacred, fermented beverage from the fresh fruit pulp, and a medicine from the tree’s bark that supports expectant mothers through pregnancy. They do not use cacao paste, the ground seeds of the cacao fruit that we make our ceremonial elixirs from.

During our last trip to the forest, we learnt more about the intricacies of cacao farming, and also brought heartfelt feedback from those who have fallen in love with the cacao we have shared around the world.

It was a beautiful offering to bring these stories of lives changed all the way back to the forest families who had tended to these sacred trees in their orchards. We shared video testimonials of how their cacao had supported fertility journeys, moves towards independence, new relationships, new businesses, and incredible encounters with purpose, practice and pleasure.

In those moments, seated on palm mats, accompanied by cups of fermented manioc, and surrounded by the smell of drying cacao beans, we looked around at families who worked, played, lived and spent most of their waking moments together, after living through some of the most horrifying political violence in recent history.

These growers understand the shared breath of inspiration, and the bonds of community and family that are at the heart of every ceremony, and, deeper still, at the heart of harmony with the forest.

In circle with people who we had just met, who immediately offered us everything and anything that they had, we truly understood the real power of reciprocity in the name of cacao.

What does ceremonial grade mean?

Historical context and subjective definitions.

The term “ceremonial grade cacao” seems to have emerged from the work of American geologist Keith Wilson, who defined it as:

“Cacao that has the quantity and balance of compounds and energies to properly support the Cacao Spirit, or any other energy, including your own creativity, in partnering with you.”

Keith Wilson

The indigenous Asháninka communities we work with at Cacao Love do not have this concept within their cosmology, and it appears to have gained traction through Keith’s gatherings on his home porch in Lake Atitlán in the late 1990s.

What we love about this definition is its subjectivity, allowing each person to explore the energetic qualities of different cacao varieties. Personal connection and revelation by plant spirit are central to this understanding, a concept shared across many indigenous traditions. Gavin used this idea when launching the Instagram account @ceremonialgradecacao in 2016.

Some people in the cacao community have suggested the term could be defined more specifically, but rather than attempting to retrospectively redefine something that emerged organically, we believe in fostering collaboration between global cacao lovers and the indigenous growers, producers, and leaders who work with and tend to cacao trees every day.

For the Asháninka growers in Peru who we work with, cacao represents a way to protect their forests, maintain cultural traditions, and create economic opportunities that allow their families to remain in their communities rather than migrate to cities for work.

The cooperative structure they’ve built ensures that decisions are made by and for the community, allowing them to share resources and profits while preserving their way of life. For them, growing cacao is not only about sustaining livelihoods but also about celebrating family, culture, and land stewardship. All of these factors combined influence our understanding of what ceremonial grade means in this context.

We believe ethical sourcing, farming, and reciprocal exchange are essential to the experience of ceremonial cacao.

We understand that different sources of cacao reflect the diverse values of their own origin, enriching the global ecosystem of what is now known as ceremonial cacao. We celebrate each of these unique approaches, honouring cacao’s rich cultural and spiritual diversity.

How is Cacao Made?

The alchemical process: fermenting, drying, roasting and grinding.

The process of creating cacao is magical and awe-inspiring when we consider the long alchemical journey these seeds take before filling our cups and hearts in ceremony.

Cacao begins as a majestic tree that grows under the forest canopy. The cacao fruits are shaped like American footballs and sprout from the trunk and main branches after 3-4 years of growth. The pods have a tough, protective exterior and inside there is a fleshy and tangy pulp that surrounds the 30-40 seeds.

The colourful pods ripen at different times during each of the two annual harvest periods. Growers must be present in their orchards, noticing when each pod has reached the perfect ripeness for picking.

Growers cut the pods open and separate the pulp and seeds from the husk. As we witnessed, this is a labour of love performed together by the community. The seeds then pass through a four stage alchemical process before reaching the form of cacao we all recognise and love.

Fermenting

Growers leave the seeds and pulp to ferment naturally, originally under the cover of leaves, but now most often in wooden boxes, for three to six days. This brings out the recognisable and distinctive flavour palette of cacao, and enhances certain medicinal compounds that give cacao its renowned superfood reputation.

Drying

Growers then lay the beans out on mats to dry under the sun for up to two weeks, raking and turning them periodically.

Roasting

Low-temperature roasting adds more complexity to the cacao’s flavour and further enhances its nutritional content.

Grinding

Workers remove the outer shell of the seed, sometimes by hand and sometimes with a winnowing machine, and grind what is left. The cacao becomes a thick paste, sometimes called a liquor, because of the high fat content of the seeds. They pour it carefully into moulds, where it solidifies into a block as it cools.

Bloom

As you chop and prepare your cacao, you may notice variations in its visual appearance, including paler brown swirls, ripples, or layers. This phenomenon is known as bloom.

How does this occur?

During production, when melted cacao cools in its mould, the liquid cacao butter slightly separates and forms the patterns known as bloom. Once the cacao is melted into a drink, the mixture completely reconstitutes, and becomes a uniform, dark and creamy elixir.

The look of the cacao shifts slightly with each harvest. Curious customers often ask about it, and this is the explanation.

You might even include a meditation on these bloom patterns as part of your own ceremonies, inviting participants to discover shapes and symbols within each unique formation.

The Chemistry of Cacao

A complex and magical plant.

Cacao is a remarkably complex and magical plant, rich in pharmacologically active compounds that interact with the body in diverse ways. It not only contains beneficial chemical components from its seeds but also stimulates the body to produce its own unique compounds.

One fascinating example is the relationship between cacao and the mood-boosting neurotransmitter dopamine. Cacao contains phenylethylamine (PEA), a compound that triggers the body’s own production of dopamine, though there is no dopamine in the cacao itself. This enhances feelings of pleasure and well-being, another facet of cacao’s ability to support both physical health and emotional wellness.

The Three Alkaloids That Power Cacao

Cacao contains multiple alkaloids, or naturally occurring chemical compounds, which are responsible for its stimulating effects in the body. The three main alkaloids in cacao are theobromine, caffeine, and theophylline.

Theobromine

Theobromine is the most abundant alkaloid in cacao. It increases heart rate, promotes relaxation, and enhances mood while also strengthening tooth enamel, protecting blood vessels, and reducing the growth of some cancer cells. Additionally, theobromine has diuretic properties and helps improve breathing by relaxing bronchial muscles.

Caffeine

Cacao contains less caffeine than coffee but more than tea, with about 60mg in a 30g serving. The presence of theobromine acts as a balancing agent to cacao’s caffeine. This means the stimulation that you experience with cacao is milder and significantly less jittery, without the come down you might get from coffee.

Theophylline

Theophylline is a milder stimulant than caffeine or theobromine. It relaxes the muscles around the lungs and opens airways, making it useful in asthma treatment, as well as enhances blood flow to the heart.

The Cognitive Wonders of A Daily Dose

The brain-boosting effects of cacao

Long term studies show that regular cacao consumption improves cognitive abilities like problem solving and memory as well as reduces the rate of neurological disorders such as dementia.

These brain-boosting effects of cacao are attributed to its high flavanol content, which helps improve blood flow to the brain.

Heart Healer: A Closer Look

Cacao dilates blood vessels, reducing blood pressure and the risk of blood clots. It also lowers blood lipid levels, helping prevent blockages and stabilising damaged red blood cells. By reducing inflammation in blood vessels and promoting their repair, cacao significantly improves cardiovascular health. This means cacao may help to prevent high blood pressure, heart disease, and strokes.

Unearthing Cacao’s Mineral Treasures

Cacao is rich in essential minerals, including copper, magnesium, and iron. A 40g serving meets an adult’s daily copper requirement, which helps convert dopamine to noradrenaline, which is essential for maintaining alertness and managing stress. Copper also aids in iron absorption, vital for oxygen transport, energy metabolism, and cognitive health.

Magnesium in cacao helps balance stress responses by regulating cortisol levels. It supports muscle relaxation and can reduce anxiety, contributing to cacao’s calming effect. Adequate magnesium intake is linked to lower risks of high blood pressure, heart disease, and stroke.

The Ceremonial Dose: Gut Benefits of 42g of Hot Cacao

Cacao is rich in polyphenols, which act as antioxidants and benefit gut health. These polyphenols, especially lignin, improve the gut microbiome by feeding beneficial bacteria. Heat enhances lignin’s solubility, which is why hot cacao is the most effective preparation to enhance these benefits.

A 2010 study revealed that consuming 42g of cacao daily reduces harmful gut bacteria and increases beneficial strains like Lactobacilli and Bifidobacterium. This shift in gut microbiota was associated with a significant reduction in overall inflammation throughout the body.

The Benefits of Cacao

A heart opening mineral treasure. These are some of cacao’s many benefits, gathered so you can share them with your community.

Heart Opening

Promotes heart-opening experiences, enhancing emotional connection and spiritual growth.

Nutrient-Rich

Contains essential minerals such as magnesium, iron, and antioxidants that support overall health.

Mood Enhancement

Theobromine and anandamide can elevate mood and offer gentle relief from stress and anxiety.

Cognitive Support

Regular consumption improves cognitive abilities like problem-solving and memory, linked to high flavanol content.

Gut Health

Rich in polyphenols that act as antioxidants, promoting the growth of beneficial gut bacteria and improving microbiome health.

Inflammation Reduction

Associated with a significant decrease in overall inflammation in the body.

Blood Pressure Regulation

Helps dilate blood vessels, potentially lowering blood pressure and reducing the risk of blood clots.

Support During Pregnancy

Offers benefits such as muscle relaxation, easing cramps, supporting healthy blood levels, and promoting restful sleep.

Antioxidant Properties

Helps reduce oxidative stress, important for overall health, especially during pregnancy.

Cultural and Spiritual Connection

Fosters a deeper connection to community, women’s circles, and healing practices, enriching personal and communal experiences.

Reciprocity and Sustainability

Supports ethical sourcing and sustainable farming practices, preserving the cultural sovereignty of Indigenous communities.

Connection to Nature

Engages users with nature’s intelligence through traditional farming and spiritual practices, promoting ecological harmony.

Mindful Morning Practice

Cacao can be incorporated into morning rituals, creating mindful moments that promote intention-setting and enhance the overall experience of the day.

Contraindications

Allergies, medication interactions and special considerations.

Cacao is generally considered safe and beneficial to drink. There are some specific contraindications to be aware of when sharing it with others.

Allergies to Chocolate

Individuals with a known chocolate allergy should avoid consuming cacao, as its bioactive compounds are more potent than highly processed store bought chocolate.

Cardiovascular Issues

People with serious heart conditions should be cautious with dosage. Cacao is beneficial for the heart: gently raising low blood pressure and lowering high blood pressure, but larger dosages should be avoided by those with existing conditions.

OTC (Over The Counter) Medications Interactions

Cacao can interact with various medications, including antidepressants, blood pressure medications, and anticoagulants. It is advisable to check with a healthcare provider if taking any medications.

Sensitivity to Stimulants

For those sensitive to caffeine or other stimulants, some side effects like jitteriness, headaches, and insomnia can be experienced with large doses. We typically share a serving of up to 15g to people who are sensitive.

Chronic Kidney Disease

Cacao may affect mineral balance in the body, and so those living with chronic kidney disease should consult their doctor before consuming large doses of cacao.

MAOI and SSRI Medications

Although it is generally recommended to avoid consuming cacao whilst taking monoamine oxidase inhibitors (MAOIs) or selective serotonin reuptake inhibitors (SSRIs) as interactions can cause high blood pressure and severe headaches, we have served very low doses of 5g - 10g without any problems.

5-HTP (5-Hydroxytryptophan)

Again, it’s generally recommended to avoid drinking cacao with 5-HTP due to the risk of inducing serotonin syndrome as both substances can raise serotonin levels in the brain.

St. John’s Wort

This common herbal supplement can also increase serotonin levels. Combining it with cacao also elevates the risk of serotonin syndrome.

Cacao is generally safe and beneficial, and even very small doses offered within the nurturing embrace of a ceremony are enough for its spirit to support participants who might be contraindicated from taking larger doses to experience deep transformation and insight.

Benefits of Cacao During Pregnancy

Cacao is rich in magnesium, iron, antioxidants, and other beneficial compounds that can support overall health. Its nutrient profile offers several potential benefits for pregnant women:

Magnesium: Helps with muscle relaxation, can ease pregnancy-related cramps, and supports healthy sleep.
Iron: Cacao is a plant-based source of iron, which is essential for maintaining healthy blood levels during pregnancy.
Antioxidants: The flavonoids found in cacao help reduce oxidative stress, which is important during pregnancy, as the body goes through significant changes.
Mood Elevation: The natural compounds in cacao, including theobromine and anandamide, can help elevate mood, offering gentle relief from pregnancy-related stress or anxiety.

Safe Consumption Guidelines in Pregnancy

While cacao can be beneficial during pregnancy, it’s important to consume it mindfully, particularly due to its stimulating effects and its impact on certain bodily systems.

Caffeine and Theobromine: Cacao contains caffeine and theobromine, both of which are stimulants. While the levels are much lower than those found in coffee, it’s still recommended to monitor your total caffeine intake during pregnancy.
Heart Rate and Blood Pressure: Cacao’s theobromine content can increase heart rate and slightly lower blood pressure, which can be beneficial for most, but pregnant women with certain cardiovascular conditions should consult their healthcare provider before consuming cacao.
Dosage: We recommend sticking to lower doses of cacao during pregnancy. A gentle dose of 10-15g of ceremonial cacao is generally considered safe and sufficient to experience the heart-opening and grounding effects of cacao without overstimulating the body.
Allergies and Sensitivities: Increased sensitivity to foods may occur during pregnancy, so it’s important to pay attention to how the body responds to cacao. For those new to ceremonial cacao, starting with a gentle dose of 10-15g is advisable. This amount is generally considered safe and allows for the enjoyment of the heart-opening and grounding effects of cacao without overstimulating the body.

Special Considerations in Pregnancy

Cacao and Pre-existing Conditions: For somebody with a history of high blood pressure or a pre-existing heart condition, it’s best to consult a doctor before incorporating cacao into the pregnancy journey.
Interactions with Supplements and Medications: For those taking iron supplements or other medications, it’s important to note that cacao contains oxalates, which can slightly interfere with the body’s ability to absorb iron from supplements. Timing cacao consumption away from iron supplement intake can help mitigate this effect.

Cacao, when consumed in moderation, can be a safe and nourishing addition to the pregnancy journey. Its mood-enhancing properties and rich nutrient profile make it an excellent ally for maintaining emotional balance and physical health. However, mindful consumption is essential with all powerful plant allies. By staying aware of the dosage and paying attention to the body’s guidance, cacao can be enjoyed safely during this special time.

Dosages

Suggested dosages for ceremonial and daily use.

There are no fixed dosages for how much cacao to consume, and the profile and strength of each harvest of cacao varies significantly from bioregion to bioregion.

Your relationship with cacao is an intimate and personal journey. We love drinking cacao every day and understand its compounding health benefits, but also have periods where we drink it once a week or every other day based on how our bodies feel.

We encourage everyone who begins a relationship with cacao to experiment and explore how different dosages feel in the body.

These days, we generally use a 1, 2 or 3 tablespoon measure of how strong we would like to create our cacao for the day.

1 Tablespoon ~11g

A gentle dose.

2 Tablespoons ~22g

A medium dose.

3 Tablespoons ~33g

A strong dose.

What is a ceremonial dose?

42g is often shared in circles as a ceremonial dose. This measure is a part of the contemporary cacao movement with its origins on Keith Wilson’s porch, where he shared his ceremonies. For Gavin, who has a sensitive constitution, 42g is quite strong. He intuitively served about 25g per person in his early ceremonies, without any noticeable reduction in cacao’s heart-opening and transformative effects.

What is a daily dose?

We suggest 10g - 15g as a ‘daily dose’ as part of a simple ritual.

Personally, we find that this amount strikes the perfect balance between experiencing the warming benefits of the drink without overstimulation.

Does cacao contain caffeine?

Yes, it does!

However, it functions in a very different way than the caffeine in coffee.

Cacao contains all of the xanthine alkaloids, including a bioactive amount of caffeine. However, the presence of other compounds such as theobromine seems to reduce the sharper and often more jittery ‘high’ of coffee.

Is caffeine a bad thing?

Cacao is often marketed as a coffee replacement, and sometimes this leads to an oversimplified framing of caffeine as ‘bad,’ and to the mistaken claim that ceremonial grade cacao contains no caffeine.

We believe that no compound is inherently bad, as long as we cultivate a mindful and respectful relationship.

Can I drink too much cacao or get addicted to it?

As we’d recommend when getting to know any powerful plant medicine, start small and increase your dosage as your connection, sensitivity and relationship to cacao develops.

Cacao is naturally self-regulating, as too strong of a dose is quite uncomfortable in a similar way to drinking too much coffee is, inducing mild nausea and agitation, so the temptation to keep drinking more and more naturally wanes.

Cacao is not physically addictive, however it does have mood and behaviour enhancing properties that might make you feel inclined to drink it each day. For us, there’s no shame in the daily cacao game! We find that cacao is a powerful spirit and sacred friend in our everyday lives.

Creating Irresistible Elixirs

The 3-2-1 formula for perfect cacao drinks.

Perhaps the most common question you will be asked once you begin to share cacao with others is how to prepare a drink. Recipes vary from the most simple, consisting of hot water and cacao, to elaborate and complex, incorporating homemade tinctures or seasonal herbs and flowers.

While our exact recipe will change from blend to blend, season to season, and mood to mood, we often use a simple formula to incorporate the necessary elements in well balanced proportions, and have found that this approach makes it very easy to teach others how to make an irresistible elixir every single time.

3-2-1-Warm!

3 tablespoons ceremonial grade cacao
2 tablespoons natural sweetener
1 mug of hot water

Simply add your ingredients to a pan, and warm on a gentle heat, stirring continuously until the cacao melts. Pour into your favourite mug, give thanks, set your intention and enjoy! This same recipe works perfectly in a blender.

Is it ok to use a blender to prepare cacao?

There is undoubtedly a beauty to the slow ritual of preparing cacao on the stove or on an open fire that can be expanded upon by offering prayers, inwardly or aloud, and singing as you stir.

Though often we prepare cacao in this form, we would like to acknowledge that there seems to be a taboo in the ceremonial world about using a blender to prepare cacao. In our vision, there is absolutely nothing wrong with using a blender during a ceremonial preparation of cacao. Technology is an important part of the emergent expression of each culture, and has continued to support humanity to present its most beautiful offerings in every corner of the globe.

Nature-based societies often embrace technology to be able to spend more time in their own communities. Just as most communities are now using machinery to create a smooth finishing for cacao paste, rather than doing it all by hand on a stone grinder, we also find that the blender has its own magic within our preparations.

In the Yoruba tradition, we revere the god Ogum, who presides over technology amongst other things. He taught metallurgy to the Yoruba tribe, which encouraged a huge cultural shift. In her personal interpretation, when Diane prepares cacao, she imagines the spirit of Ogum, a warrior spirit of the forest who uses the power of the metal sword to cut through obstacles, breaking down the fats and opening portals inside the cacao chemistry.

Sweet, sweet mama cacao

Some ceremonialists advise against sweetening cacao, emphasising the importance of experiencing the natural bitter profile of the medicine. We respect this view, although as advocates of the sensual, we also delight in the bittersweet balance of a drink prepared with a natural sweetener.

Some natural sweeteners we enjoy include honey, maple syrup, panela and jaggery.

There is also historical precedent for sweetening cacao: the sixteenth-century Florentine Codex details a Mexica preparation that combines cacao with wild honey.

As you prepare your elixirs, you are connecting to an egregore of ceremony, and to the spirit and property of each ingredient that you add into the sacred drink.

Chilli increases the circulation of oxygenated blood, quickening the body’s ability to feel the effects of cacao. In many Meso-American traditions, chillies also ward off bad spirits.

Adding sweetness or honey connects to many indigenous and African magical practices, symbolising the attraction of sweet things into one’s life.

Many forest traditions understand coconut milk to bring coolness and calm to the spirit.

Using dairy milk in cacao

We generally don’t recommend using dairy products with cacao, as its consumption can interfere with the gut’s ability to absorb cacao’s polyphenols that promote the growth of beneficial bacteria in the microbiome. Milk proteins bind to these polyphenols, reducing their absorption by almost half.

For an extra creamy elixir, a high-quality plant milk or a teaspoon of coconut oil will give a rich, velvety texture to your drink.

Water temperatures when preparing cacao

70°C is a good water temperature when preparing cacao in a blender, as long as your blender lid has an opening to allow rising steam to escape.

A simple method to achieve the ideal temperature is to fill a mug one-third with room temperature water, then top it off with freshly boiled water. This mix typically brings the temperature to around 70°C. Pour this into your blender, add your other ingredients, and blend for three minutes. A heart-melting elixir awaits!

Many ceremonialists teach that you must never use boiling water when preparing cacao, although we haven’t been able to find any research that would explain why this advice ought to be given.

We suspect that this idea might originate in the raw food movement, which advocates keeping temperatures below 42°C, as heating beyond this point can denature enzymes and degrade nutrients. In traditional methods of toasting cacao, such as on a comal, a flat griddle typically made of cast iron, steel, or clay, used in Mexican and Central American cooking, temperatures are usually in the range of 100°C - 120°C.

Although some nutrient loss is inevitable, cacao toasted in this temperature range will keep 90% of its flavanols intact. In fact, the only reason we are aware of not to use boiling water is that your drink will take longer to cool down before you can enjoy it!

A Closing Prayer

Reflections and gratitude.

Whether you choose to hold space for others, or you simply enjoy a daily cacao practice to ground your intentions for the day, we pray that these words will serve you in some way to deepen your relationship with her spirit.

We give thanks once again for all of the traditions and peoples who tend to the living spirits of the forest. We give thanks for all the ways that the cacao spirit has touched our heart, and for the joy and beauty and life it has opened up in front of us!

We give thanks to all of the incredible and inspiring people we’ve met along the way, and the wisdom that has emerged from our collaborations.

We pray that you share cacao widely and freely. We ask that you reflect on whose cacao you are buying and who you are collaborating with in your cacao journeys.

Let us plant new seeds of hope and consciousness across forests each time we share cacao. The world grows more harmonious as more people find ways to move towards economic, spiritual, and cultural autonomy.

Once again we say, “pasonki!”

With love,Diane and Gavin x