Frequently Asked Questions About Ceremonial Cacao

Ceremonial cacao is made from whole cacao mass. The solid parts of the cacao bean and the naturally present cacao butter stay together.

You cut or break off a piece of cacao and let it melt into warm liquid. This creates a full cacao drink that is different from hot chocolate made with cacao powder.

For us, the word ceremonial does not mean that you need to create a full ritual every time. You can drink cacao during yoga or meditation, but just as easily as a warm start to your morning.

Read more in What is ceremonial cacao?

With ceremonial cacao, the whole cacao mass, including the naturally present cacao butter, stays together. With cacao powder, part of the cacao butter has been pressed out.

This makes ceremonial cacao fuller and richer in texture, and it is usually sold as a solid block or portion.

In our article about ceremonial cacao versus cacao powder we explain the difference in more detail.

No. For us, cacao can feel special without becoming complicated.

You can drink cacao during meditation, breathwork, yoga or journaling, but also behind your laptop, during a conversation or simply as your morning cacao.

Absolutely. Make your cacao with water, regular milk, plant-based milk or a combination, and add cinnamon, cardamom or something sweet if you like.

Ceremonial cacao does not always have to be part of a ritual.

Cut the amount of cacao you want from the block and heat around 200 to 300 ml of water, regular milk, plant-based milk or tea to a maximum of around 70 °C.

Do not let the liquid boil. Add the cacao and let it melt gently.

Stir well or use a milk frother, blender or whisk if you want your cacao smoother and frothier.

We keep the temperature at a maximum of around 70 °C because very high temperatures can make the cacao taste flatter or more bitter.

You can find the full step-by-step method in our guide to preparing ceremonial cacao .

For our cacao blocks, we use two simple amounts:

• 20 g for an everyday cacao moment
• 40 g as a ceremonial dose for moments when you consciously want to go a little deeper

Anything between 20 and 40 g can be adjusted to your taste, experience and moment.

We usually use around 200 to 300 ml of liquid per cup.

Less liquid gives you a fuller and more intense cacao. More liquid makes it softer and lighter.

Yes. Regular milk, plant-based milk and water are all fine.

Choose what you enjoy and what works well for you. We see no reason to automatically avoid regular milk.

Heat milk gently too, keeping it at a maximum of around 70 °C for cacao.

Yes, and this is one of our favourite ways to change up our cacao.

Brew your favourite tea or herbal infusion first. Then let it cool to a maximum of around 70 °C and melt the cacao into it.

Try ginger, chai, cinnamon or any other herbs and spices you enjoy.

We recommend heating water, milk or tea for cacao to a maximum of around 70 °C.

Do not let the liquid boil and do not boil the cacao itself. High temperatures can make the cacao taste more bitter or flat.

So we keep it simple: warm your cacao, do not boil it.

Do not have a thermometer? Heat the liquid until it is hot, but take it off the heat before it starts to boil.

Using honey as a sweetener? Add it only after your cacao has cooled slightly.

Strong heat can reduce the aroma, flavour and some of the heat-sensitive components of honey. That is why we do not heat honey together with our cacao.

Make your cacao first, let it cool briefly and then stir in the honey.

No. A whisk or spoon works too.

A milk frother or blender does make it easier to create a smooth and frothy drink. Our functional Cacao Bars in particular become beautifully creamy this way.

LOVE, FOCUS, RELAX, HEAL and EMPOWER are sold as a 5-pack for each flavour.

Every 5-pack contains five individually wrapped 36 g Cacao Bars. One Bar is made for one full cup of cacao, so there is nothing to weigh and no cacao block to cut.

View all flavours in our Cacao Bars collection.

Yes. One 36 g Cacao Bar makes one cup.

Break the Bar into smaller pieces if you want it to melt faster. Heat around 200 to 300 ml of water, regular milk, plant-based milk or tea to a maximum of around 70 °C and let the cacao melt gently.

Yes. LOVE, FOCUS, RELAX, HEAL and EMPOWER can be prepared as warm cacao or eaten straight from the wrapper.

Every flavour has its own character. Choose mainly based on what you need in that moment:

• FOCUS: for work, study, writing and moments when you want to keep your attention on one thing.
• RELAX: for slowing down, less mental noise and a calmer pace.
• LOVE: for warmth, softness and a little extra fire and drive.
• HEAL: for a warm, earthy moment and a little more attention for your body.
• EMPOWER: for grounding, perspective and moments when you want to feel more steady.

In the Cacao Guide you can read more about the ingredients and character of every Bar.

• LOVE: cordyceps, saffron and chilli
• FOCUS: Brahmi and Lion's Mane
• RELAX: Reishi, Lion's Mane, Jatamansi and star anise
• HEAL: Lakadong turmeric and black pepper
• EMPOWER: ashwagandha and cordyceps

All five Cacao Bars contain 60% cacao and coconut milk powder, among other ingredients. Read more about the herbs and functional mushrooms in our Cacao Guide.

LOVE, FOCUS, RELAX, HEAL and EMPOWER contain coconut milk powder alongside 60% cacao. This naturally makes the cacao creamier when you mix or froth it.

Our cacao blocks are Amma Cacao 100% Ceremonial, Amma Cacao 100% Ceremonial Fermented Cardamom and 100% Peruvian cacao.

The two Amma Cacao varieties are made from 100% Indian cacao. The cardamom variety is combined with cardamom during fermentation.

The main difference we taste ourselves is in the flavour profile.

• Amma Cacao 100% Ceremonial: softer, rounder, warmer and approachable
• 100% Peruvian cacao: earthier, deeper and fuller in character

Neither is better. It mainly depends on what you enjoy.

With Amma Cacao 100% Ceremonial Fermented Cardamom, opened cardamom pods are used during the fermentation of the Indian cacao.

This allows the aromatic notes of cardamom to become part of the cacao itself, rather than simply adding cardamom powder afterwards.

Want to choose your own amount and get to know pure cacao? A cacao block is a good place to start.

Amma Cacao 100% Ceremonial is soft, round and approachable. If you prefer a deeper, earthier cacao, the 100% Peruvian cacao may suit you better.

If convenience is most important, a Cacao Bar is an easy option because one Bar makes exactly one cup.

You can also take a look at our complete Cacao Guide .

For many people, cacao can be part of an everyday routine.

With our cacao blocks, we use 20 g as an everyday amount. How often cacao feels good for you is personal.

Read more in Drinking cacao every day .

Many people use ceremonial cacao as an alternative to coffee.

Not because cacao is the same as coffee, but because it can also become a warm morning moment and naturally contains caffeine and theobromine.

Many people describe cacao as warmer and more gradual than coffee. This remains personal.

Read more in Ceremonial cacao vs coffee .

Yes. Cacao naturally contains both caffeine and theobromine.

Its composition is different from coffee. That is why many people experience cacao differently, but cacao can still have a stimulating effect.

Theobromine is a naturally occurring compound in cacao and is chemically related to caffeine.

It is one of the reasons cacao does not simply feel like a caffeine-free chocolate drink.

This differs from person to person.

Because cacao contains caffeine and theobromine, people who are sensitive to these may notice that drinking cacao late in the day affects their sleep.

If you notice this yourself, drink your cacao earlier in the day.

Some people enjoy this, others do not.

If cacao on an empty stomach gives you nausea, heartburn or digestive discomfort, try drinking it after eating something or use a different amount.

Cacao naturally contains stimulating compounds such as caffeine and theobromine. Some of our Cacao Bars also contain herbs and functional mushrooms.

If you are pregnant or breastfeeding, always check the ingredients of the specific product and, if you are unsure, discuss its use with your midwife, doctor or pharmacist.

This depends on your medication and the product you use.

With Cacao Bars in particular, it is important to also look at the added herbs and mushrooms. If you take medication or have a medical condition, speak to your doctor or pharmacist if you are unsure.

No. Cacao is a food and not a treatment or medicine.

The information we share about herbs, cacao and our own experiences is intended to help you understand our products and is not a replacement for medical care.

Adaptogen is a general term used for certain plants and mushrooms that are used in herbal traditions and traditional systems in relation to adapting to physical or mental stress.

These ingredients can be very different from one another. That is why we find it more useful to look at the traditional background and character of each herb or mushroom individually rather than giving them all one general effect.

No. Cacao is not an adaptogen.

Some of our Cacao Bars do combine cacao with ingredients that are often placed under this general term, such as ashwagandha and certain functional mushrooms.

Our pure cacao blocks are made as pure ceremonial cacao.

The exception in the collection is the variety where the Indian cacao is fermented with cardamom.

Cacao originally comes from the Americas and is not a traditional Ayurvedic ingredient.

Some of our Bars do combine cacao with herbs from the Ayurvedic tradition, such as Brahmi, ashwagandha and turmeric.

In the Cacao Guide we explain the traditional background of each ingredient and how we use and experience the different combinations ourselves.

Store cacao in a cool, dry place away from direct sunlight.

Keep the packaging tightly closed and avoid large temperature changes.

Yes. Cacao naturally contains cacao butter, so it can soften or melt when it gets warm.

Simply let the cacao become firm again in a cooler place.

Temperature changes can cause a light or white coating on cacao when cacao butter moves to the surface. This is often called fat bloom.

This does not automatically mean that the cacao has gone bad.

Usually not. A cool, dry and dark cupboard is generally better because a fridge can also introduce moisture and odours.

During extreme heat, temporarily storing cacao somewhere cooler can be practical. Make sure the cacao is tightly sealed.