Organic Ceremonial Criollo raw cacao mass

Organic Ceremonial Criollo raw cacao mass

Criollo cocoa (Theobroma cacao L, criollo) was cultivated by the Mayans more than 1500 years ago. Criollo cocoa was thought to originate in Central America and to have developed independently of Amazonian cocoa populations. We also need to know that the Mayans and Aztecs did not eat chocolate. The sugar needed to make chocolate did not exist in America before the Spanish. The Mayans, Aztecs and other peoples consumed drinks similar to teas or pozole, which are still produced in Mexico and Central America.
These ancient civilisations not only consumed cocoa as a beverage, but also considered it sacred, using it in rituals and ceremonies. Cocoa beans were so highly valued that they were used as currency and were central to cultural and spiritual practices. Today, the tradition of ceremonial cocoa is being rediscovered as people around the world see its potential for emotional healing and spiritual connection.

Features:
Ceremonial cocoa is often associated with an emotional and spiritual heart-opening experience.
Cocoa beans contain compounds such as phenylethylamine (PEA), often referred to as the ‘love molecule’, as it can stimulate the release of endorphins and dopamine in the brain, producing feelings of happiness, pleasure and even mild euphoria. It can contribute to a better mood and well-being.

Attention! Ceremonial cocoa naturally contains caffeine and theobromine. Although smaller than coffee, people sensitive to caffeine may experience anxiety, nervousness or insomnia.
Excessive consumption of cocoa can cause digestive problems, including nausea or diarrhoea, including headaches.
Ceremonial cocoa may interact negatively with certain medications, especially antidepressants, so caution is advised.

Usage:
30 g of cocoa a day is more than enough. For meditation, the average recommended dose is 22-30 g. For ceremonial cocoa, 40-50g is recommended. Ceremonial doses should be taken no more than 3 times a week.
More than a 50g serving may be too much, especially for those just starting out on their cocoa journey. It is very important to start with a small amount and gradually increase to find the optimal dose, as individual reactions can vary widely.
Ceremonial quality cocoa is generally safe to consume during pregnancy, but large portions are not recommended. It is important to monitor the amount of cocoa consumed.

Hot chocolate: Melt the cocoa chunks in a hot bath or, after chopping them finely and pouring warm (not boiling) water over them, shake them in a blender.
Can be flavoured with coconut milk powder or herbal drink.
Sweeten with your favourite sweetener and try spices – vanilla, cinnamon, cardamom, cayenne pepper.

Make chocolate at home:

Melt the cocoa mass in a hot bath with coconut milk powder or, for example, nut butters (no water or herbal drink) and pour into moulds.

After chilling in the fridge, you can enjoy high-quality chocolate.

Sprinkle it on top of your breakfast porridge, cocktail or salad.

Sources: https://cacaolaboratory.com, https://www.sciencedirect.com, https://www.thechocolatejournalist.com

NB! The information provided here should not be interpreted as a recommendation for treatment or other types of health problems. We recommend that you make personal health decisions after evaluating different sources of information.