Mexico Lavado Unfermented Cermonial Cocoa Cacao Beans 1kg

'Ceremonial Lavado' cacao beans are not your 'regular' cocoa beans. Whereas most cocoa beans on the market are intended for use in chocolate, Lavado cocoa beans are not fermented after harvest. Instead, they are washed and left to dry in the sun, which retains a more of an orange colour, compared to the darker brown colours of most fermented beans.

Lavado beans have a strong flavour in comparison to fermented beans, as they retain many more of the micronutrients and polyphenols, ideal for additional health benefits, compared to fermented cocoa beans.

The Mayans have been consuming cacao as a hot drink for millennia, and in some parts of the world it is still regularly consumed as part of their cultural heritage. In Europe, we are only just really understanding and enjoying the added benefits of unfermented cacao. Our lavado ('washed' in Spanish) cocoa beans, are grown and harvested in Mexico, by farmers who have been processing their cocoa beans this way for many generations. These beans are a truly fine example of unfermented cocoa.

Making ceremonial cacao involves preparing a special beverage using high-quality cacao and often incorporating other ingredients for ceremonial or spiritual purposes. Ceremonial cacao is known for its rich, pure flavor and is distinct from regular cocoa or hot chocolate. Here's a basic recipe for making ceremonial cacao:

Ingredients:

1. Ceremonial-grade cacao paste or cacao beans (approximately 1-2 ounces)
2. Hot water (about 8-10 ounces)
3. Optional additions for flavor and ritual purposes (e.g., sweeteners, spices, herbs)

Instructions:

1. Select Quality Cacao (our cacao lavado!):

   • Use ceremonial-grade cacao for the best flavor and spiritual benefits. You can find cacao paste, cacao beans, or ceremonial cacao blends.

2. Measure Cacao:

   • Depending on your preferences and the cacao you have, measure about 1 to 2 ounces of cacao. You can adjust the amount based on your taste.

3. Grate or Break Down the Cacao:

   • If using cacao paste, break it into smaller pieces. If using cacao beans, you can grate them or break them into small chunks.

4. Boil Water:

   • Bring 8-10 ounces of water to a gentle boil. Ensure it's hot but not boiling vigorously.

5. Mix Cacao with Water:

   • Place the cacao in a heatproof container, and slowly pour the hot water over it. Allow the cacao to melt and mix well. You can use a whisk or a wooden spoon for stirring.

6. Add Optional Ingredients:

   • Customize your ceremonial cacao by adding optional ingredients. Common additions include sweeteners like honey, maple syrup, or agave. You can also add spices like cinnamon, cayenne pepper, or vanilla for flavor.

7. Blend or Froth:

   • For a smoother texture, use a blender or a frother to mix the cacao and water thoroughly. This helps create a creamy consistency.

8. Pour and Serve:

   • Pour the ceremonial cacao into your favorite mug or ceremonial cup. Take a moment to appreciate the aroma and the sacred nature of the drink.

9. Enjoy Mindfully:

   • Sit in a quiet, comfortable space and savor the ceremonial cacao mindfully. Many people use ceremonial cacao as part of meditation, reflection, or spiritual practices.

Remember, ceremonial cacao is a versatile drink, and you can experiment with different ingredients to suit your taste and intentions. Adjust the sweetness, spices, and additional elements based on your preferences and the ceremonial context.