Costa Rican ceremonial cacao

3.400 Ft

Maleku cacao is named after the indigenous people who still live in this area. They tell stories of the Carrache, small creatures about one meter tall who live in the forest and stand on each other's backs to reach the fruits of the trees, including the cacao pods.

Cacao beans from small-scale producers in the region's communities Each producer focuses on sustainability, reforestation, and the preservation of ecosystems. The taste reveals the characteristic aromas of caramel, yellow fruits, and coffee.

The first tasting is very intimate, intimate and eloquent in its attunement. In the early days, this introduction happened spontaneously. Then I consciously followed this special manifestation. Now, with my complete devotion and the devoted attention of almost every cell of my body, I introduce myself and invite in the information that it wants to convey and that I am able to receive.

What happens is a consequence of how our consciousness was able to recognize the quality of the time before. I think everything is a consequence. If we stand in the rain, we will get wet. We could say that this is childishly clear. But we can experience the moment in so many ways and because of this, the quality of our presence in the rain can be diverse. If we get wet during a peaceful period, we accept what is happening with this quality. If we arrive in the rain stressed and loaded with tensions, we will experience it all with a flood of unworthiness and insults. The plant spoke about the recognition of this quality, how important it is to be alert to the energy we represent in the moment. And this is greatly weakened or completely eliminated by the power of recognition.

Ha még mielőtt egymagad kapcsolódnál a növénnyel szeretnél részt venni egy szertartáson, hogy megtapasztald ezt a szívnyitó teret, akkor ide kattintva tudhatsz meg erről többet.

Tovább

To make ceremonial-grade cocoa:

It is very important to never use animal milk, because for some reason it is not compatible with the cocoa plant. Any plant milk can be the base for cocoa. If someone wants to make it with just water, that is perfectly fine too, as long as they are receptive to the very raw flavors.

First, measure out 40 g of cocoa, which is the ceremonial, spiritually-enhancing amount. Cut it from the blocks with a knife and weigh it on a scale calibrated in grams. Set it aside and measure out the liquid. Whether you make it with 1dl of liquid, enough to hold a spoon, or a lighter 2-3dl of milk or water, is entirely up to you and your taste. The main thing is to add 40 g of cocoa. Heat the liquid in a small saucepan to 60-70 °C. It is very useful to have a food thermometer at home and see the data accurately.

When it reaches this temperature, add the cocoa and slowly start mixing. You can use a whisk, any mixer or cutlery. At this stage, the connection is also important.

We can recall and mix in the intention for which we are sitting for the ceremony, we can sing, we can blow Paolo Santo or use pure incense. Some people flavor this liquid with some spices (cinnamon, chili, salt, etc.) or plants (rose, blue lotus, etc.), and if someone likes sweeter flavors, they can use a little honey. Everyone can develop their own spiritual attunement process.

Ceremonies and ritual use:

Daily "wellness" dose: 10 – 15 g - Pleasant mild focus, for everyday drink (e.g. instead of coffee)

Creative or meditative dose: 20 – 25 g - Good for individual practice, writing, yoga, meditation

Ceremonial dose: 35 – 45 g - Group rituals, framework for deep inner work.

Nutritional value per 100 g of product: Energy: 2539 kJ / 616 kcal, Fat: 55 g - of which saturated fatty acids: 34 g, Carbohydrates: 9 g - of which sugars: 0 g, Protein: 11 g, Salt: 0.03 g

Storage: Store in a cool, dry place. Allergens: May contain traces of nuts. Packaged: In Hungary

Raw material from non-EU agriculture

Distributor: www.cacaojourney.com

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