Cacao Q&A - Pull up a cushion and lend me your ear.

Cacao is a fruit that grows in Central and South America, Africa and Oceana. The fruit grows in a pod that is broken open, rinsed and then dried in the sun. Once the beans from the pods have been dried they are lightly toasted and then hulled. The hulled, toasted beans are then ground down and fermented and made into a paste. The paste is then poured into a mould and cooled to create blocks of cacao.  The processing is very minimal and ensures that all of the nutrients and oils stay in the cacao. This creates a stronger medicine that is still very much in connection to the earth and the spirit of the plant. 

Chocolate contains cacao but they are not the came. Cacao on its own is a superfood full of medicinal properties that are good for both your physical body and mental health. Chocolate is made of mostly added fats, sugars and milk and often times has been stripped of the oils and over processed leaving very little of the plants nutrients behind. 

Ceremonial grade cacao has many many health benefits ranging from the ability to boost mood helping with depression and anxiety, to improving cardio vascular health, to improving levels of vitamins and minerals like magnesium, iron, calcium and phosphorus to name a few. Cacao also improves focus and boosts energy. In fact every part of the plant from root, to tree, to flower and every part of the pod can be used medicinally! Cacao is actually considered a master plant.

▫️Shave off what you want to use or shave the entire block to store. We like to use a mason jar to store the cacao.
▫️Option to pre-warm your cup with hot or warm water. Remember to dump the water out before you start.
▫️Add 1 to 3 tablespoons of cacao to your empty cup - you can also add your spices now (cinnamon, cardamom, cayenne, etc. Note: if you add sweetener it's best to add it last)
▫️Bring water to temperature. - I recommend bringing water to a boil and leaving it for about 10 mins to start. Over time you will learn what temperature is right as it heats. You do not want to overheat your cacao - This will cause the cacao to separate and some nutrients to be lost.
▫️Add equal amounts of water to the cacao and stir till creamy. If the cacao turns to the consistency of clay add a touch more water. Go slowly. Connect with the cacao.
▫️This is an important step - if you want a smooth cup of cacao stir and then stir longer! You want to remove all the lumps out of the cacao. Even the fine ones. This is also a perfect time to reset or set your intention. Gaze into your cup. Sing to the cacao. Take a few deep breaths and come back. You are now working with the medicine and connecting to her spirit. Breath
▫️Once the cacao has turned to the consistency of syrup it is ready for more water to be added. Go slow and mix up the cacao until the cup is half way full. At this point take your whisk or frothing tool and create foam!
▫️pour the rest of the water into the cup.

Enjoy!

Yes! it is safe to drink cacao daily. Start small, with about a tablespoon or the equivalent of 3 cacao seeds daily and go from there! Please note that cacao can interact poorly with antidepressants and some heart medication. If you are on prescription drugs it is wise to consult your doctor before consuming cacao.

Yes but much less than coffee. The major stimulating ingredient in cacao is theobromine. It provides a a softer energy than caffeine that lasts longer that leaves you feeling uplifted. 1 cup of coffee as roughly 80 to 130mg of caffeine where cacao has 10gm per cup (at 1.5 tablespoons cacao per cup. Cacao also helps improve your mood which can lower stress.  

Yes! Ruk'u'x Ulew cacao comes from a small family farm in Guatemala and is organic. 

Yes, please reach out to me at Jeanettehigh@gmail.com to inquire about wholesale pricing.  

We ship to most of *North America and offer free shipping on orders of $150 and up excluding wholesale orders. *Some exception can be made. Please reach out if you are outside of North America and would like to inquire about shipping.