Ceremonial Cacao

From the living forests of Meso-America to the cosy kitchens of Britain

Ceremonial Cacao

What exactly is ceremonial cacao?

Ceremonial cacao is 100 % pure, minimally processed cacao paste, stone-ground from heritage Criollo and Trinitario beans and left exactly as nature intended—no sugar, no dairy, no alkalis, no shortcuts. Because the full spectrum of healthy cacao butter remains intact, the paste melts into a velvet-rich drink that carries theobromine, magnesium, antioxidants and mood-lifting neurotransmitter precursors in their natural balance.

Unlike modern cocoa powder (defatted, alkalised and heavily sweetened), ceremonial cacao has been honoured for millennia by the Maya, Mexica (Aztec) and many other Indigenous nations as “Elixir of the Heart”—a plant teacher rather than a commodity.

Ceremonial Cacao

Where—and why—is it used?

Ancestral lineages: In southern Mexico and Guatemala, cacao is still shared in community circles to open el corazón before prayer, storytelling, dance or collective decision-making.
Modern wellness: Today, therapists, yoga teachers and musicians across Latin America—and increasingly across Europe—serve cacao in sound baths, breath-work sessions and mindful mornings to replace coffee’s jittery spike with a sustained, heart-centred clarity.
Personal ritual: Many drinkers simply take 15 minutes at dawn to whisk cacao, set an intention and meet the day from a quieter place. In Britain’s fast-paced culture, this gentle pause can be revolutionary.

Ceremonial Cacao

The flavour journey

Expect notes of cherry stone, toasted almond and wild honey, followed by a creamy finish—far closer to a single-origin dark chocolate bar than to instant cocoa. A traditional Mexican molinillo aerates the drink, drawing out a natural froth that feels halfway between cappuccino foam and a hot-chocolate moustache (yes, keep the napkin handy).

1 – Chop

20 g (You can add more if you want a creamier texture) of cacao.

TIP. A sharp bread knife works wonders.

2 – Melt

200 ml hot (not boiling) water or the milk of your choice

TIP. Aim for 80 °C; kettle + 1 min cool.

3 – Whisk

Use a molinillo between palms for 30 s.

TIP. Listen for the change in pitch; that’s the foam.

4 – Intention

Pause, breathe, sip slowly.

TIP. Try repeating a simple mantra like “Open-hearted & grounded.”

Ceremonial Cacao

Elevate the experience with our Spiritual Starter Kit

What’s inside

500 g block of single-estate Ecuador ceremonial cacao

Enough for 20 heart-opening servings—perfect for sharing or a month of personal ritual.

Hand-painted clay cup (jarrito)

Thrown and fired in a family-run workshop in Guadalajara, each cup carries traditional motifs that symbolise fertility and protection. Oven-safe and perfect for frothy drinks.

Mexican hardwood molinillo

Carved in Jalisco from sustainable alder; its spinning rings coax a silky crema without electricity.

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Why British hearts love cacao

Theobromine stimulates without the “coffee crash”—ideal for the drizzly 3 p.m. slump.

Swap a builder’s brew for cacao during your Sunday journalling, or share it in place of mulled wine at winter gatherings.

Every bar funds forest-friendly agro-ecology, women-led cooperatives and cultural preservation projects. We publish transparent prices from farm gate to your doorstep.

Learn more about our Allies

At Natcha, we believe cacao is more than just food — it is medicine, ritual, and heart.That’s why we are honoured to share with you the stories of those who walk the spiritual path with love, intention, and deep respect for ancestral roots — from all corners of the world. Today, we introduce one of our most radiant allies: Rachel Metcalf — also known as Inchipala, the Firefly Medicine Woman. A UK-based shamanic guide and ceremonial leader, who incorporates Natcha Cacao as a sacred ally in her transformational work. Through her Firefly Medicine circles, Rachel holds space for deep emotional healing, ancestral reconnection and heart-centred awakening—all grounded in the wisdom of cacao.