Ceremonial Cacao Preparation

🔥 Step-by-Step Preparation

1. Heat the liquid

Heat water or plant-based milk to between 70°C and 80°C.

👉 Avoid boiling the liquid (above 90°C), as it can affect the flavor, aroma, and natural fats of the cacao.

2. Prepare the cacao

If using paste: grate it or cut it into small pieces.

If using cacao powder: make sure it is free of lumps.

Per cup (200–250 ml)

• Cacao paste: 20–30 g
• Cacao powder: 15–20 g

Suggested intensity

• Mild: 15–20 g
• Medium: 20–25 g
• Intense / Ceremonial: 25–30 g

3. Initial emulsion (Key step)

Place the cacao in a heat-resistant container.

Add a small amount of the hot liquid (20–30 ml) and mix until you get a thick, glossy, homogeneous paste.

👉 This step is essential for a creamy texture and to keep the natural cacao butter from separating.

4. Add the rest of the liquid

Add the rest of the liquid little by little while mixing with:

• Molinillo (wooden whisk)
• Frother
• Hand whisk

👉 Aim for a creamy, silky, and slightly frothy texture.

5. Sweeten and add aromatics

Add at the end:

• Natural honey
• Cinnamon
• Cardamom
• Chili
• Vanilla

Mix gently.

👉 Avoid over-whisking after this step to preserve the natural foam.

6. Serve

• Use a pre-warmed cup
• Optional: sprinkle fine cacao or nibs on top

🧘 Ceremonial Element

Before drinking:

• Breathe deeply 2–3 times
• Set an intention

Enjoy it slowly, in small sips.

“Cacao crafted by Maya families of Guatemala, honoring tradition, origin, and connection.”