Cacao ~ preparation and recipes
The original Cacao recipe is simple and consists of only 3 ingredients! You can use it as a basic recipe and add more ingredients later if you want something different.
Prepaire in mindfulness & love with intention & gratitude
Heat the water in the kettle / pot until it starts to steam. The water temperature should be between 42 and 70 degrees. If you want to keep your cacao in raw food quality, your water should not be warmer than 42 degrees. But that is also a matter of taste. Experiment and decide which temperature you prefer. If you use a kettle, then put the warmed water in a saucepan or a teapot. Add your Cacao- chips or the crushed Cacao mass to the warm water. Add some chilli.
Now stir your Cacao vigorously for a while until a thick foam has formed on the surface. This can take 1-2 minutes and may require some practice. But only then the Cacao is properly connected to the water and has a pleasant consistency.
Now your Cacao can be poured into a nice cup to drink.
Guide values for your Cacao ritual
- 10g light but noticeable effect
- 20-30g meditation dose
- 35-45g for a ceremonial dose
If you have heart disease or if you take antidepressants, you should first clarify with your doctor if you can drink higher amounts of Cacao. Pregnant and breastfeeding women drink much less and pay attention to their intuition. If you want you can use these recipes as inspiration for variation: