What is ceremonial cacao?

 

Ceremonial cacao is much more than just a tradition or ceremony of its consumption. Its uniqueness begins at the stage of selecting the appropriate varieties of cacao trees, through specialized cultivation methods, to the strictly adhered procedure of processing the harvested beans. These aspects gain even greater significance when viewed in the context of the history of modern cacao and chocolate, closely linked with the brutal conquests of the conquistadors and the use of slave labor.

For these reasons, ceremonial cacao, which aims to strengthen the bond with nature, release positive emotions, and bring love and happiness, must be made from beans as little affected by the negative impacts of human activity as possible. Therefore, only beans from native, or original, varieties that have not changed over the years are used for its production.

Currently, most cacao plantations are hybrids, created by humans, characterized by higher efficiency, disease resistance, and larger beans. However, native varieties – Criollo and Chuncho – have significantly smaller beans and yield less abundant crops. But it is from the seeds of these varieties, due to their richness in active ingredients and naturalness, which is hard to find in modern hybrids, that ceremonial cacao is created.

However, ceremonial cacao is based on a philosophy that goes beyond merely selecting the right plant varieties. The intention accompanying their cultivation is also crucial, conducted without exploitation and with respect for both nature and human labor.

 

What active substances can be found in cacao?

The seeds of ancient cacao varieties, obtained in a fair manner, without exploitation and in accordance with organic cultivation, undergo a special processing procedure. This allows for the production of a product that can be purchased as ceremonial cacao. This process differs from the standard processing of cacao of other varieties used for chocolate or beverage production. The special treatment of the beans helps preserve and even enhance the availability of natural nutrients and active substances contained in the beans.

The processing of cacao beans to create ceremonial cacao includes several main stages, such as:

• Fermentation – allowing to obtain the right aroma, release active substances, and neutralize undesirable components;
• Drying – conducted by gently heating at not too high temperatures, often in the open air;
• Crushing (grinding) – using traditional stone vessels.

The health benefits of cacao seeds were appreciated by the ancient civilizations of the Mayans and Aztecs, as confirmed by contemporary scientific research. Cacao is rich in nutrients and contains a range of active substances that act as antioxidants, which slow down the aging process of the organism. It also has compounds that calm, relax, improve mood, and increase libido.

Cacao is also a source of minerals, such as potassium, calcium, magnesium, iron, copper, as well as vitamins of the B group, folic acid, vitamin K, and E. Moreover, it contains many bioactive substances that can stimulate or regulate various processes occurring in the body, contributing to feelings of happiness or creativity.

Some active substances may stimulate the cognitive functions of the brain, increasing intellectual performance. It is believed that they can also act as inhibitors in neurodegenerative diseases, improving the condition of patients with Parkinson's or Alzheimer's disease.

 

How does ceremonial cacao differ from other types?

Ceremonial cacao is distinguished by a greater amount of bioactive components in more favorable proportions, mainly due to the variety of cacao used. Native varieties, from which ceremonial cacao is made, have not been modified by human intervention, so the proportions of active components are as they were in the times of the ancient inhabitants of South America.

Unlike dark chocolate, which may contain up to 80% cacao and undergoes a tempering process, ceremonial cacao is subject to less invasive processing, preserving most of its health benefits.
However, it is worth noting that milk chocolate, containing about 30% cacao, is the least valuable in terms of health benefits, due to large amounts of added sugar and milk, which hinder the absorption of active substances.