Dominican Ceremonial Cacao

3.400 Ft

San Cristobal ceremonial cocoa is made from full-fat cacao paste and cacao pulp and boasts a semi-dry taste reminiscent of a fine dessert chocolate. Notes of roasted coffee and citrus give it a unique character. This cacao is made from Trinitario beans grown on small organic farms in the San Cristobal region, ensuring quality and sustainability.

As little as possible processing is applied. The main goal is to leave the cacao in its most natural state, retaining all the valuable nutrients and energy that cacao has to offer.

The first tasting is very intimate, intimate and eloquent in its attunement. In the early days, this introduction happened spontaneously. Then I followed this special manifestation with conscious attention. Now I give myself without gaps and with the dedicated attention of almost every cell of my body, I introduce myself and call in the information that it wants to convey and that this consciousness is able to receive in this body.

Each of us creates an island in the infinite ocean of existence with our lives. We decide to keep this lonely island. experience or we invite visitors in and allow them to connect, to marvel . to experience, to receive and to give us something in this special place. Everyone we meet, even if it is just a glance, a word, a gesture, carries something that we can give to each other in an invisible space. A quality that we can recognize and empathize with. Whatever it is, in receiving it we already sense that our consciousness, our heart, is a part of it, because it remembers this quality. But for this receiving, we must offer everything that our being represents.

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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