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ZEREMONIAL KAKAO

Ich bin zertifizierte Kakaopraktikerin.

 

Ich arbeite mit und durch den unglaublich liebevollen und sanften Geist des Kakaos. Ich fühle mich tief geehrt in ihren Diensten zu stehen und diese magische Erfahrung mit dir zu teilen. Als Schamanin fühlte ich mich natürlich berufen, mit dieser wunderschönen, herzöffnenden, entheogenen (NICHT psychedelischen) Pflanzenmedizin zu arbeiten und bezeichne sie gerne als "Mama Kakao". Ich integriere zeremoniellen Kakao in meine schamanischen Heilsitzungen.  ​

 

Wichtig: Bitte lese die Gesundheitsinformationen, bevor du Kakao kaufst und einen Event buchst.  

 

Deinen Kakao kannst du hier kaufen. Es gibt einen Rabatt bei Erstbstellung.  

Kakao Zeremonien findest du auf der Eventsseite. 

Bitte kontaktiere mich über empathtohealing@gmail.com, wenn du Fragen hast oder eine Sitzung buchen möchtest.

Bitte lese die Stornierungs- und Umbuchungsrichtlinien, bevor du eine Sitzung buchst.

Ernährungsvorteile von Kakao
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Kakao gilt als SUPERFOOD und als Quelle Nr. 1 für Antioxidantien (sogar höher als Blaubeeren), Magnesium, Chrom, Mangan und Theobromin. Diese schöne Pflanze ist auch extrem reich an Eisen, Anandamid, Phenylethylamin (PEA) und Monoaminoxidase (MAO).

  • What is cacao and what makes it "ceremonial grade"?
    Cacao is made from the edible seed of the Theobroma cacao tree. These seeds, or “beans,” as they are commonly referred to, are the primary ingredient in chocolate and the only ingredient in Keith's 100% Pure Ceremonial Grade Cacao. The beans are harvested from multi-colored pods that grow on cacao trees. There are several distinct qualities that differentiate ceremonial grade cacao from industrial chocolate and cacao. The first is that the beans used to create ceremonial grade cacao are sourced from non-hybridized and non-plantation under-story trees in ancient tropical rainforests, then processed in the old way by hand toasting and peeling. These beans, also referred to as criollo, are the original heirloom variety that has been grown and propagated for millennia in central and South America. There are several other varieties of commercially grown and hybridized cacao called Forestero, Trinitario, and Arriba Nacional which we do not recommend for ceremonial use. The second quality is that ceremonial grade cacao is minimally processed to preserve the maximum amount of beneficial compounds. The toasted and peeled beans are ground and packaged without tempering (extra heating) and without adding or removing anything, which results in 100% pure cacao. The third quality that ceremonial grade cacao has that most other chocolate does not have is that it is selected with the intention of it being used in a ceremonial way. The intention of Keith’s Cacao is to produce the world’s finest quality ceremonial grade cacao to best support personal growth, spiritual exploration, deep inspiration and connection with the Divine through whatever means you choose.
  • What is a cacao ceremony? Who/what is the cacao spirit?
    Cacao Ceremony is a widely used term that generally refers to the use of cacao in a respectful way, usually with the intention of personal growth. Keith’s Cacao has partnered with practitioners around the world who have been working extensively with Keith’s Cacao and who understand the importance that ceremonial grade cacao plays in the shifting of consciousness happening right now around our planet. Ceremonies of many kinds are a traditional and intrinsic part of every culture on earth. From birth, death, initiations and weddings there are ceremonies performed for many reasons in our world today. Particularly in more ancient times there was a greater understanding of the need for sacred ceremonies in every community. These sacred ceremonies are generally a place for people to connect with others in their community. Using cacao as a plant medicine facilitator in this process helps to promote self-love, kindness, compassion, patience and understanding within the group that takes part in these gatherings. These types of events, gatherings and ceremonies help create a more heart-centered and cohesive society for all to enjoy. The cacao spirit refers to the powerful essence that accompanies cacao, the plant medicine. Cacao is one of the great teacher plants on our planet and one of her greatest teachings is that of heart-centered connection. The most tangible way of experiencing this for yourself is to use our cacao with the intention of connecting with this plant spirit.
  • What kind of things might I experience when partaking in a ceremonial dose of cacao?
    Each person’s experience will be different from another’s and each ceremony will bring a different experience. Your experience depends largely on your intention for ingesting this wonderful plant medicine, so be sure to set your intention clearly each time that you prepare to drink ceremonial grade cacao. On a physical level, cacao is a diuretic, much like coffee and tea, and therefore it is very important to drink extra water before and after partaking in a ceremonial dose of cacao. A good practice is to allow the cacao to fully integrate into your system for about 1 hour before drinking water. Most people report some or all of the following: A sustained boost of energy, and mental focus lasting several hours, without the inevitable crash associated with other stimulating beverages / foods. An increased heart rate and greater awareness of one’s heart center or heart chakra. Greater ease of identifying self-created limitations and emotional blockages. Deepening and enhancement of spiritual and creative practices such as yoga, meditation, writing, dance, music, etc. Cacao does all of this while creating a gentle state of euphoria that makes everything seem easier, brighter and more fun!
  • Is cacao a psychedelic plant medicine?
    Ceremonial grade cacao is NOT a psychedelic substance; however, it is referred to as an entheogen. This means that it belongs to a group of plants which, when consumed in particular doses, may cause one to become inspired or to experience feelings of inspiration, as is the meaning of "entheogen" - full of God, full of Spirit. The taxonomic name of the cacao tree is Theobroma cacao, literally translating to "Food of the Gods." Cacao is a powerful plant medicine, but it works with your body in a subtle physical and energetic way. Cacao is not a mind-altering substance although it does allow you to consciously contemplate and consider the way your mind works. "Cacao isn’t taking you on a "trip", you must be willing to go by your own choice. The heart-centered anchor that ceremonial cacao is, makes it much more likely that wherever one is going, it is with more love and less fear. Cacao brings you to the door, but doesn't push you through it." - Keith Wilson, The Chocolate Shaman Note: Cacao is sometimes confused with Coca, the medicinal leaf of a south American tree best known as being used to produce the drug cocaine. These two plants are not related in any way and cacao is a completely legal plant medicine.
  • What is the difference between Keith's Cacao, cocoa powder, and the types of cacao that I can find at a health food store?
    Most cocoa products are highly processed in large batches, resulting in a food product that is nearly void of all beneficial nutrients and compounds. Dutch process cocoa being some of the least beneficial, requires the addition of alkali, which strips the cocoa of the bitter flavor, and therefore, the most beneficial essences of this magical plant are lost. This is the same reason that mainstream chocolate bars are virtually an empty food, and not a beneficial addition to life for nutrition or wellness. Other cacao products in health food stores are great for adding nutrients and minerals to your daily diet, however they are often processed in large batches and may or may not be grown and processed with the intention of being a ceremonial use or spiritual support tool for the eater. They may also be made from hybridized varieties of cacao, designed for higher yields and disease resistant plants, not for the highest medicinal quality, as are the heirloom criollo varieties that we select.
  • Is cacao raw? Does it contain cocoa butter?
    Keith's Cacao do not consider their cacao to be raw. But this really depends on how you define raw. Raw cacao is a highly debated topic. The fermentation and drying processes are considered an essential step in creating Ceremonial Grade Cacao. Temperatures during these processes can rise above 122 degrees Fahrenheit or 50 Celsius, which is higher than the commonly agreed upon maximum temperature for “raw” food. All of the naturally-occurring cacao butter in our cacao beans is present in our Ceremonial Grade Cacao Paste. Keith's Cacao has nothing removed and nothing added. Our whole, hand-toasted and hand-peeled cacao beans are ground into a 100% pure paste.
  • Why does Keith's Cacao toast and hand peel their cacao beans? Why is fermentation an essential step in processing cacao?
    When cacao is traditionally processed, it is sun dried on the ground and therefore can become contaminated with surface bacteria and mold. A light toasting and peeling eliminates any cause for concern and results in a superior product. Properly toasting the beans also develops the rich chocolatey flavors that we all love. Hand peeling the beans ensures that only the finest quality beans are used to create Keith’s Cacao products as each bean is inspected as it’s peeled. Fermentation is a critical part of cacao processing for many different reasons, which include reducing the amount of very bitter and astringent tannins that occur naturally in cacao. Important chemical changes, such as enzymes being released inside the beans, happen during the fermentation process and help develop the intensely rich chocolate flavor and energies.
  • Why does my block of cacao look strange? It is white and crumbly or looks wet.
    What your cacao is experiencing is called "bloom." Bloom is the natural separation of the cacao butter from the cacao mass that occurs in all non-tempered chocolate or cacao. The blooming process begins immediately after the cacao cools. We believe our cacao retains its ceremonial grade qualities if we skip the tempering process. Tempering is the repeated heating and cooling of chocolate to produce a smooth, glossy finish chocolatiers love when making candies. This blooming is harmless - many believe it produces beautiful patterns and we personally love how easy it is to break down a bloomed brick of Keith's magical cacao! Bloom does not affect flavor or the vibrational/energetic properties of our cacao. If your cacao appears wet and soft, as seen in this video clip, your cacao has melted. This often occurs when cacao is shipped to a warm climate during summer months or if your package of cacao has spent many hours in a hot mailbox or has been sitting in direct sunlight. There is nothing wrong, your cacao is ready to eat and very easy to portion in this state. If you want your cacao to harden back up, just put it in a cool dry place for a several hours. TIP: If smooth, uniform cacao is what you desire, you can simply melt down a bloomed block of our cacao, give it a stir, and pour it into a container to cool. It will harden as a uniformly blended cacao block all over again.
  • Does cacao expire? What is the best way to store the cacao?
    We have enjoyed cacao that is many years old, however, our packages of cacao have an expiration date of 2 years from the date of packaging. Cacao is best stored in a cool, dry place - like a kitchen cabinet. After you have opened your cacao package, we suggest sealing it in an air tight container, like a jar, to preserve its freshness.
  • Is Keith's Cacao certified organic and fair trade?
    Keith’s Cacao is not "certified" organic or fair trade by any third parties. Our cacao is grown naturally, in the understory of the rainforest, under the same conditions in which it has thrived for thousands of years. These ideal growing conditions (unlike plantation cacao) do not require chemical fertilizers or pesticides. By our definition, Keith's Cacao is organic. The farmers who grow Keith’s Cacao are paid fairly for their efforts. Keith’s Cacao cares deeply about everyone involved in the creation of our products. We have created beautiful working partnerships with many local Guatemalan/Mayan men and women who are employed to carry out a variety of tasks in the process of creating Keith’s Cacao products.
Spirituelle Vorteile von Kakao
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Kakao ist ein Entheogen (auch als Pflanzenmedizin bekannt), eine Klasse von psychoaktiven Substanzen, die in Pflanzen vorkommen und bei Einnahme in bestimmten Dosen natürlich produzierte Chemikalien im Körper freisetzen, die eine Bewusstseinsveränderung hervorrufen können. Ein Entheogen bewirkt, dass du inspiriert wirst oder Gefühle spiritueller Inspiration erfährst. - „Kakao bringt dich zur Tür, aber schiebt dich nicht hindurch“ (Keith, der Schokoladenschamane) - Kakao aktiviert das Erinnern und den Zugang zur Selbsterkenntnis - Öffnet und klärt kreative und energetische Kanäle - Bringt unbewusste Überzeugungen und Schattenaspekte sanft an die Oberfläche - Als Adaptogen holt es dich dort ab, wo du stehst (Adaptogene sind Substanzen, die eine natürliche Neuausrichtung innerhalb des physiologischen Zustands des Körpers bewirken) - Als Entheogen bringt es dich auf eine andere Ebene Wenn du in Ritualen und Zeremonien mit Kakao arbeitest, stellst du möglicherweise fest, dass du dich in einem leicht veränderten, herzzentrierten Raum befindest. Kakao löst sanft deine Ego-Struktur auf und beseitigt deine konditionierten Abwehrkräfte, sodass du dich offener, geräumiger und entspannter fühlst. Du wirst vielleicht feststellen, dass du in diesem Raum bleiben möchtest, weil sich alles ganzheitlicher anfühlt. Dieses Gefühl der integralen Ganzheit und Verbindung mit deinem wahren Selbst oder deiner Essenz aufrechtzuerhalten, ist für die Selbstverwirklichung von entscheidender Bedeutung. Die meisten Menschen berichten über einige oder alle der folgenden Punkte: - Ein Gefühl von Leichtigkeit, Ruhe und tiefer Entspannung; herzzentriert, offen und geerdet. - Ein nachhaltiger Schub an Energie und mentaler Konzentration ohne den Absturz, den wir normalerweise mit Koffein bekommen. - Eine erhöhte Herzfrequenz und ein grösseres Bewusstsein für das eigene Herzzentrum oder Herzchakra. - Grössere Leichtigkeit, selbst geschaffene Begrenzungen und emotionale Blockaden zu erkennen und zu lösen. - Beim ersten Schluck Kakao füllen sich die Augen mit Tränen, was bedeutet, dass blockierte Emotionen endlich freigesetzt werden können. - Gefühl von Glückseligkeit oder Freude, ein Ansturm von Kreativität oder Konzentration, ein Verlangen zu singen oder zu tanzen. Kakao kann auch unbewusste Überzeugungen oder unbewusste Schattenaspekte sanft an die Oberfläche bringen und dich einladen, sie zu betrachten und mit ihnen zu arbeiten. Kakao ist als Medizin des Herzens bekannt und eröffnet eine neue Tiefe der menschlichen Verbindung, sowohl zu dir selbst als auch zu deinen Mitmenschen. Wenn die Wirkstoffe des Kakaos im Körper freigesetzt werden, fördert ein verbessertes Gefühl der Verkörperung – eine erhöhte Sensibilität und Aktivierung der Sinne – die Rückkehr zum Vergnügen, vollständig im Körper präsent zu sein und auf seine Weisheit zuzugreifen. Mit Kakao kannst du eine körperliche oder emotionale Befreiung (Entgiftung) erfahren. Bevor Kakao dich tiefer bringt, hilft er dir oft, das zu lösen, was im Weg steht. Du kannst Nachrichten von einem Führer erhalten oder die Präsenz des Kakaogeistes spüren.

Kakao & Gesundheitsinformationen
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Kakao ist bitter: 100 % reiner Kakao ist bitter. Wie bei jedem Bitterstoff kann zu viel Übelkeit verursachen. Die meisten trinken weniger als 57 bis 85 Gramm Kakao pro Tag. Mit der Zeit, wenn sich dein Körper auf den Kakao einstellt, wirst du möglicherweise feststellen, dass du weniger Kakao benötigst, um die volle Wirkung zu spüren. Weniger kann mehr sein. Achte darauf, was dein Körper dir sagt. Antidepressiva: Abhängig von der Dosis sind SSRI-Antidepressiva und Antipsychotika nicht kompatibel mit den MAOIs (Monoaminoxidase-Hemmern) in Kakao. Niedrige bis mittlere Dosen sollten in Ordnung sein, Menschen mit höheren Dosen sollten weniger Kakao trinken. Erkundige dich bei deinem Arzt. Herzschlag: Unser Kakao wird deine Herzfrequenz leicht erhöhen. Wenn ein Anstieg deiner Herzfrequenz ein medizinisches Problem verursachen könnte, trinke weniger. Erkundige dich bei deinem Arzt. Blutdruck: Viele Leute mit niedrigem Blutdruck sagen Keith, dass unser Kakao (koffeinarm) ihr Herz stabilisiert und ihnen hilft. Erkundige dich bei deinem Arzt. Andere Substanzen: Unser Kakao erhöht die Durchblutung des Gehirns um 30-40 % … so dass alle anderen Substanzen in deinem Blut verstärkt werden. Koffein: Kakao in zeremonieller Qualität ist sehr arm an Koffein, ein kleiner Bruchteil dessen, was in einer Tasse Kaffee enthalten ist. Kakao enthält eine chemische Schwesterverbindung namens Theobromin, die ebenfalls ein natürlich vorkommendes Stimulans ist, aber eine grössere mentale Konzentration und Kreativität schafft, ohne die nervösen Nachwirkungen von Koffein. Die Erfahrung jeder Person ist anders, wenn sie unseren Kakao am Abend konsumiert. Wenn du nach deiner normalen Schlafenszeit wach bist, erwäge, diese wachsame Zeit zu nutzen, um tiefere innere Arbeit und kreative Verarbeitung aller Emotionen oder Inspirationen zu leisten, die für dich auftauchen. Schwangere und Stillende: Die meisten Babys, ob im Mutterleib oder ausserhalb, kommen sehr gut zurecht, wenn Mama unseren Kakao konsumiert, und wir kennen viele grossartige „Kakaokinder“. Etwa 28 g (1 oz) in den ersten 2 Trimestern, etwa 20 g (2/3 oz) Dosis im letzten Trimester. Es gibt ein paar Föten und gestillte Babys, die keinen Kakao mögen... es ist kein Problem, aber sie werden es dich wissen lassen, also fange einfach an und finde heraus, was für dich richtig ist. Wir empfehlen 20 g während des Stillens, bis klar ist, wie der Säugling reagiert. Kinder: Je nach Körpergewicht des Kindes weniger verwenden. Es kommt auf das Kind an. Sie werden es dich wissen lassen. Kinder, die eine angemessene Menge Kakao zu sich genommen haben, sind konzentrierter. Haustiere: WARNUNG: Bitte bewahre Keith's Cacao sicher und ausserhalb der Reichweite aller Haustiere auf, da viele Tiere Theobromin nicht richtig verstoffwechseln können, was zu schweren Krankheiten oder zum Tod führen kann! Es kann Hunde, Katzen, Papageien und Pferde töten. Lass sie es nicht essen!

So bereitest du deinen Kakao zu

So bereitest du eine köstliche Tasse Kakao zu:

  • Verwende ein schweres Messer, um deinen Kakaoblock in kleine Splitter zu schneiden

  • Wenn keine Lebensmittelwaage verfügbar ist, messe 1 gehäuften Esslöffel gut gemahlenen Kakao für jeweils 0,5 Unzen. (14,17 g) Portion

  • Kochendes Wasser ist nicht notwendig oder empfohlen, versuch es mit Wasser, das gerade warm genug ist, um kaum einen Finger rein zu halten

  • Für eine geschmeidigere Zubereitung in einem Mixer mischen

  • Das Hinzufügen eines Süssungsmittels deiner Wahl wird die Energie des Kakaos nicht beeinträchtigen. Viele erfahrenen Kakaotrinker verwenden überhaupt kein Süssungsmittel. Beide Möglichkeiten sind völlig in Ordnung! Verwende ein natürliches Süssungsmittel und keinen weissen Industriezucker.

  • Verwende milchfreie Milch wie Kokosnuss, Mandel, Soja, Cashew, Hafer usw.

Kakao-Rezepte

Traditioneller Maya-Trank

Zutaten:

1 1/2 oz (42,5 g) Kakao

1,2 dl warmes Wasser

1 TL Chili/Rot/Cayennepfeffer

 

Zubereitung:

1. Kakao mit heissem Wasser und Pfeffer mischen

2. Aufschäumen

3. Du kannst ein Süssungsmittel hinzufügen, aber die Mayas bauten keinen Zuckerrohr an

Sandras Liebling (bisher)

Zutaten:

1 1/2 oz (42,5 g) Kakao

2 dl warmes Wasser

0,5 dl Mandelmilch

Eine Prise Cayennepfeffer

Eine Prise Kardamompulver

Eine Prise Ingwerpulver

Rohe Agave nach Geschmack

Vorbereitung:

1. Kakao in Nutribullet geben

2. Mische alle anderen Zutaten in einer Pfanne

3. Sobald es warm ist, in Nutribullet giesen und mixen

4. In eine Tasse giessen und Agave hinzufügen

Die folgenden Informationen beziehen sich auf Keith's 100 % reinen zeremoniellen Qualitäts Kakao (© Keith's Cacao). 

  • What is cacao and what makes it "ceremonial grade"?
    Cacao is made from the edible seed of the Theobroma cacao tree. These seeds, or “beans,” as they are commonly referred to, are the primary ingredient in chocolate and the only ingredient in Keith's 100% Pure Ceremonial Grade Cacao. The beans are harvested from multi-colored pods that grow on cacao trees. There are several distinct qualities that differentiate ceremonial grade cacao from industrial chocolate and cacao. The first is that the beans used to create ceremonial grade cacao are sourced from non-hybridized and non-plantation under-story trees in ancient tropical rainforests, then processed in the old way by hand toasting and peeling. These beans, also referred to as criollo, are the original heirloom variety that has been grown and propagated for millennia in central and South America. There are several other varieties of commercially grown and hybridized cacao called Forestero, Trinitario, and Arriba Nacional which we do not recommend for ceremonial use. The second quality is that ceremonial grade cacao is minimally processed to preserve the maximum amount of beneficial compounds. The toasted and peeled beans are ground and packaged without tempering (extra heating) and without adding or removing anything, which results in 100% pure cacao. The third quality that ceremonial grade cacao has that most other chocolate does not have is that it is selected with the intention of it being used in a ceremonial way. The intention of Keith’s Cacao is to produce the world’s finest quality ceremonial grade cacao to best support personal growth, spiritual exploration, deep inspiration and connection with the Divine through whatever means you choose.
  • What is a cacao ceremony? Who/what is the cacao spirit?
    Cacao Ceremony is a widely used term that generally refers to the use of cacao in a respectful way, usually with the intention of personal growth. Keith’s Cacao has partnered with practitioners around the world who have been working extensively with Keith’s Cacao and who understand the importance that ceremonial grade cacao plays in the shifting of consciousness happening right now around our planet. Ceremonies of many kinds are a traditional and intrinsic part of every culture on earth. From birth, death, initiations and weddings there are ceremonies performed for many reasons in our world today. Particularly in more ancient times there was a greater understanding of the need for sacred ceremonies in every community. These sacred ceremonies are generally a place for people to connect with others in their community. Using cacao as a plant medicine facilitator in this process helps to promote self-love, kindness, compassion, patience and understanding within the group that takes part in these gatherings. These types of events, gatherings and ceremonies help create a more heart-centered and cohesive society for all to enjoy. The cacao spirit refers to the powerful essence that accompanies cacao, the plant medicine. Cacao is one of the great teacher plants on our planet and one of her greatest teachings is that of heart-centered connection. The most tangible way of experiencing this for yourself is to use our cacao with the intention of connecting with this plant spirit.
  • What kind of things might I experience when partaking in a ceremonial dose of cacao?
    Each person’s experience will be different from another’s and each ceremony will bring a different experience. Your experience depends largely on your intention for ingesting this wonderful plant medicine, so be sure to set your intention clearly each time that you prepare to drink ceremonial grade cacao. On a physical level, cacao is a diuretic, much like coffee and tea, and therefore it is very important to drink extra water before and after partaking in a ceremonial dose of cacao. A good practice is to allow the cacao to fully integrate into your system for about 1 hour before drinking water. Most people report some or all of the following: A sustained boost of energy, and mental focus lasting several hours, without the inevitable crash associated with other stimulating beverages / foods. An increased heart rate and greater awareness of one’s heart center or heart chakra. Greater ease of identifying self-created limitations and emotional blockages. Deepening and enhancement of spiritual and creative practices such as yoga, meditation, writing, dance, music, etc. Cacao does all of this while creating a gentle state of euphoria that makes everything seem easier, brighter and more fun!
  • Is cacao a psychedelic plant medicine?
    Ceremonial grade cacao is NOT a psychedelic substance; however, it is referred to as an entheogen. This means that it belongs to a group of plants which, when consumed in particular doses, may cause one to become inspired or to experience feelings of inspiration, as is the meaning of "entheogen" - full of God, full of Spirit. The taxonomic name of the cacao tree is Theobroma cacao, literally translating to "Food of the Gods." Cacao is a powerful plant medicine, but it works with your body in a subtle physical and energetic way. Cacao is not a mind-altering substance although it does allow you to consciously contemplate and consider the way your mind works. "Cacao isn’t taking you on a "trip", you must be willing to go by your own choice. The heart-centered anchor that ceremonial cacao is, makes it much more likely that wherever one is going, it is with more love and less fear. Cacao brings you to the door, but doesn't push you through it." - Keith Wilson, The Chocolate Shaman Note: Cacao is sometimes confused with Coca, the medicinal leaf of a south American tree best known as being used to produce the drug cocaine. These two plants are not related in any way and cacao is a completely legal plant medicine.
  • What is the difference between Keith's Cacao, cocoa powder, and the types of cacao that I can find at a health food store?
    Most cocoa products are highly processed in large batches, resulting in a food product that is nearly void of all beneficial nutrients and compounds. Dutch process cocoa being some of the least beneficial, requires the addition of alkali, which strips the cocoa of the bitter flavor, and therefore, the most beneficial essences of this magical plant are lost. This is the same reason that mainstream chocolate bars are virtually an empty food, and not a beneficial addition to life for nutrition or wellness. Other cacao products in health food stores are great for adding nutrients and minerals to your daily diet, however they are often processed in large batches and may or may not be grown and processed with the intention of being a ceremonial use or spiritual support tool for the eater. They may also be made from hybridized varieties of cacao, designed for higher yields and disease resistant plants, not for the highest medicinal quality, as are the heirloom criollo varieties that we select.
  • Is cacao raw? Does it contain cocoa butter?
    Keith's Cacao do not consider their cacao to be raw. But this really depends on how you define raw. Raw cacao is a highly debated topic. The fermentation and drying processes are considered an essential step in creating Ceremonial Grade Cacao. Temperatures during these processes can rise above 122 degrees Fahrenheit or 50 Celsius, which is higher than the commonly agreed upon maximum temperature for “raw” food. All of the naturally-occurring cacao butter in our cacao beans is present in our Ceremonial Grade Cacao Paste. Keith's Cacao has nothing removed and nothing added. Our whole, hand-toasted and hand-peeled cacao beans are ground into a 100% pure paste.
  • Why does Keith's Cacao toast and hand peel their cacao beans? Why is fermentation an essential step in processing cacao?
    When cacao is traditionally processed, it is sun dried on the ground and therefore can become contaminated with surface bacteria and mold. A light toasting and peeling eliminates any cause for concern and results in a superior product. Properly toasting the beans also develops the rich chocolatey flavors that we all love. Hand peeling the beans ensures that only the finest quality beans are used to create Keith’s Cacao products as each bean is inspected as it’s peeled. Fermentation is a critical part of cacao processing for many different reasons, which include reducing the amount of very bitter and astringent tannins that occur naturally in cacao. Important chemical changes, such as enzymes being released inside the beans, happen during the fermentation process and help develop the intensely rich chocolate flavor and energies.
  • Why does my block of cacao look strange? It is white and crumbly or looks wet.
    What your cacao is experiencing is called "bloom." Bloom is the natural separation of the cacao butter from the cacao mass that occurs in all non-tempered chocolate or cacao. The blooming process begins immediately after the cacao cools. We believe our cacao retains its ceremonial grade qualities if we skip the tempering process. Tempering is the repeated heating and cooling of chocolate to produce a smooth, glossy finish chocolatiers love when making candies. This blooming is harmless - many believe it produces beautiful patterns and we personally love how easy it is to break down a bloomed brick of Keith's magical cacao! Bloom does not affect flavor or the vibrational/energetic properties of our cacao. If your cacao appears wet and soft, as seen in this video clip, your cacao has melted. This often occurs when cacao is shipped to a warm climate during summer months or if your package of cacao has spent many hours in a hot mailbox or has been sitting in direct sunlight. There is nothing wrong, your cacao is ready to eat and very easy to portion in this state. If you want your cacao to harden back up, just put it in a cool dry place for a several hours. TIP: If smooth, uniform cacao is what you desire, you can simply melt down a bloomed block of our cacao, give it a stir, and pour it into a container to cool. It will harden as a uniformly blended cacao block all over again.
  • Does cacao expire? What is the best way to store the cacao?
    We have enjoyed cacao that is many years old, however, our packages of cacao have an expiration date of 2 years from the date of packaging. Cacao is best stored in a cool, dry place - like a kitchen cabinet. After you have opened your cacao package, we suggest sealing it in an air tight container, like a jar, to preserve its freshness.
  • Is Keith's Cacao certified organic and fair trade?
    Keith’s Cacao is not "certified" organic or fair trade by any third parties. Our cacao is grown naturally, in the understory of the rainforest, under the same conditions in which it has thrived for thousands of years. These ideal growing conditions (unlike plantation cacao) do not require chemical fertilizers or pesticides. By our definition, Keith's Cacao is organic. The farmers who grow Keith’s Cacao are paid fairly for their efforts. Keith’s Cacao cares deeply about everyone involved in the creation of our products. We have created beautiful working partnerships with many local Guatemalan/Mayan men and women who are employed to carry out a variety of tasks in the process of creating Keith’s Cacao products.
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