Carefully selected cacao beans from Huila, Colombia, roasted and slowly processed by us at Wise Rootz to create our ceremonial cacao. Rich in flavour and crafted with attention to origin, quality and the character of the bean.
Ceremonial cacao is made from the whole cacao bean. Unlike cocoa powder, the cocoa butter and other naturally occurring components of the bean are not separated. This preserves the original cacao mass.
The term ceremonial cocoa or ceremonial cocoa The term ceremonial cacao or ceremonial cocoa is not an officially protected quality classification. Ultimately, its quality is determined by factors such as the origin and quality of the beans, fermentation, drying, roasting and further processing.
At Wise Rootz, we work with cacao beans from Huila, Colombia, which we roast ourselves and slowly process into our own ceremonial cacao.
Did you know that cacao is officially called Theobroma cacao?
The name literally means ‘food of the gods’. Cacao originated in tropical regions of the Americas and has been cultivated and valued there for thousands of years.
And did you know that its flavour begins to develop even before roasting?
Origin, variety, fermentation and drying all influence the final flavour profile. The craftsmanship therefore begins with the cacao bean itself.
An insight into the natural composition of cacao
Rich in polyphenols and flavanols with antioxidant properties.
An essential mineral that contributes to normal energy-yielding metabolism and normal muscle function.
An essential mineral that contributes to normal oxygen transport in the body and normal energy-yielding metabolism.
A naturally occurring compound characteristic of cacao, related to caffeine but with a different physiological profile.
Cacao polyphenols that have been studied for their effects on blood vessel function and circulation.
An important component of a varied and balanced diet.
Ceremonial cacao is traditionally prepared as a warm cacao drink, but it is also delicious in smoothies, yoghurt or other dishes. For a classic preparation, all you need is cacao and warm water or plant-based milk.
10–20 g for a light cacao • 20–30 g for a fuller cacao • 30–40 g for a more intense cacao.
Finely chop the cacao and add it to 150–200 ml of warm water or plant-based milk. Heat gently until the cacao has fully melted.
Whisk or blend briefly until smooth, rich and creamy.
Enjoy it pure, or add cinnamon, vanilla, cardamom or a natural sweetener to taste.
For those who choose purity.
For those who choose quality.
For those who choose consciously.
