From Luis, founder of Cacao Sol
Welcome. This guide is everything I wish someone had handed me with my first bag of ceremonial cacao: how to make it, how to make it yours, and a simple ritual to start your mornings slower.
Ceremonial cacao is the whole cacao bean, ground into a paste. Nothing is pressed out and nothing is added. Ours comes from one small family farm in Ecuador growing Arriba Nacional cacao.
It tastes deep, earthy and a little floral. It's not sweet unless you make it sweet.
New to cacao, or sensitive to caffeine? Cacao naturally contains a small amount of caffeine, so start with half a cup (10 g) and see how it sits with you.
20 g cacao, 8 oz hot oat milk, a pinch of cinnamon, a pinch of sea salt, 1 tsp honey or maple. Whisk and drink slowly.
20 g cacao, 7 oz hot water, a pinch each of cinnamon and cayenne, a drop of vanilla. Froth until foamy.
15 g cacao, 8 oz warm almond milk, a little vanilla and nutmeg. A softer, gentler cup for winding down.
That's it. The ritual isn't about doing it perfectly. It's about doing it often.
Keep it in a cool, dry place away from sunlight, in its sealed bag. It doesn't need the fridge. If it gets a light whitish film, that's just cacao butter rising to the surface. It's still good.
Most people start with the 1 lb bag, about 22 cups. Free US shipping on orders over $65.
Questions? Just reply to any of my emails. I read every one.
Warmly,
Luis
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