How is ceremonial cacao made?

How is ceremonial cacao made?

The difference between regular cacao and ceremonial grade cacao is the way it is processed and prepared. With ceremonial cacao, processing is kept as minimal and pure as possible. Freshly harvested beans are fermented and then dried, and not roasted or lightly roasted.

The husks are removed from the dried beans, leaving behind broken nibs. These nibs are then ground into a thick paste. The paste is shaped and cooled into solid blocks, ready to be used as ceremonial cacao. Such a block resembles 100% chocolate with no added sugars, but is made simply, without conching or tempering.

The main intention is to leave the cacao in its most natural state, preserving all the valuable nutrients and energies that cacao can provide, without adding or removing anything.

The divine drink wich builds up resistance and fights fatigue. A cup of this precious drink allows a man to walk for a whole day without food.

Hernan Cortes (1485-1547).

Why Cacao Wonder?

Our beans come from a biodynamic farm in Bali. Once the beans arrive at the UBUD RAW factory in Bali, we dry them, dehull them, and grind them at minimal temperatures to maintain the nutritional and biochemical integrity of the beans. Every stage of the process is carried out with love and intention to create the most delicious, medicinally potent, ceremonial grade cacao that can be experienced.

We believe our ceremonial cacao is one of the world's finest quality ceremonial cacaos available. It is made to enhance personal growth, spiritual exploration, health, energy, relaxation, deep inspiration and connection with yourself, according to each person's own beliefs and practices.