Ceremonial cocoa

The cocoa beans that we use in our production processes come from the best crops of three countries in South America and the Caribbean: Peru, Ecuador and the Dominican Republic, as well as from the island of São Tomé, located in the Gulf of Guinea. They are a mixture of the most popular spesies such as Criolo, Forastero, Trinitario and Amelonado.

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We produce ceremonial cocoa in our factory near Warsaw. They are probably the only high-fat cocoa powder in the world, obtained by cryogenic grinding of beans at -80°C. Only such grinding allows for perfect grinding of dried and fermented cocoa beans with their natural fat.

The resulting cocoa mass has 46% to 52% fat, called cocoa butter. To distinguish it from the commonly used skimmed and ground cocoa with a fat content of 10-15%, non-skimmed cocoa was called ceremonial.

We grind cocoa beans from Ecuador, the Dominican Republic and São Tomé together with the husk, which makes them products with a high fiber content. We recommend them as more dietary. Ceremonial cocoa from Peru, whose raw material is the so-called Cocoa nibs (raw, crushed cocoa beans, but without the husk) have a slightly higher cocoa butter content (52%) and lower fiber content. The nutritional values of individual species are presented below. To obtain the Andean "drink of the Gods" (el elixir de los Dioses), just add a few tablespoons of cocoa to hot water and cook, stirring, for about 10 minutes over very low heat. Recommended proportions are 20 - 30 g of powder (4 - 6 tablespoons) per cup of water. More experienced cocoa enthusiasts can increase the portion of powder to up to 40 g to achieve a state of bliss.

For people attached to the traditional form of ceremonial cocoa, we also recommend our 30-gram slices and 150-gram flat blocks with the logos of the countries of origin

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It is also easy to create delicious homemade chocolate using Ceremonial Cocoa in powder form. To do this, simply add 10 - 15% of Magicfat cocoa butter to the cocoa powder, heat the powder slightly in a water bath* and then add honey, dried fruit, spices, nuts and coconut flakes. After obtaining a thick mass, the chocolate can be cooled in silicone molds.

Ready-made chocolate bases, offered as Dark, Coconut and Diet chocolate, which are mixtures of ceremonial cocoa powder, cocoa butter, coconut or cocoa husk, are offered especially to people following a Paleo, Ketogenic or LCHF (Low carb, high fat) diet.

*Water bath: place the vessel with cocoa powder in a pot of boiling water and mix/knead the powder until its consistency becomes semi-liquid (approx. 3-4 min).

Our cocoa has a high energy value of up to 550 kcal/100 g and is a ketogenic product. Instead of a meal, just drink a cocoa drink with 40 g of powder (220 kcal) to feel full for at least 2-3 hours. The main advantage of cocoa is its extraordinary nutritional properties, combined with an increase in serotonin levels in the body immediately after its consumption. Serotonin is a neurotransmitter operating in the brain, responsible for improving concentration and mood, and adding optimism in times of exhaustion and stress

Origin & Varieties

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Nutrition Information

nutrition

Differences between Various Cocoa Products

The non-alkalized ceremonial cocoa contains a natural amount of cocoa butter: 52% in the nibs and 46% in the beans, while dark skimmed cacao contains only 10-20%. To better understand the differences between the various cocoa products, we have provided an infographic below:

diagram

10 Examples of Using High-Fat Cocoa Powder instead of Cocoa Nibs

  1. In Milk Cocoa Drinks: a simple, convenient application like while preparing the popular dark cocoa. Nibs don’t dissolve in cold and hot milk.
  2. In the Drink of the Gods (El Elixir De Los Dioses): just add a few tablespoons of cocoa powder to boiling water. Nibs don’t dissolve in hot water.
  3. In smoothies: cocoa powder, mixed with other ingredients, creates a well-homogenized drink without small, hard nibs pieces.
  4. For making lattes and cappuccinos: the easiest and fastest way to enhance the taste of your favorite coffee. Nibs do not dissolve in hot water.
  5. In probiotic drinks: cocoa powder blends well with natural yogurt, while nibs are insoluble in it.
  6. In various savory sauces: like probiotic drinks and smoothies, cocoa-based sauces are easy to prepare cold, while nibs would require lengthy blending.
  7. As a nutritional ingredient not just for athletes, cocoa powder is well suited for mixing in a shaker with whey protein and many supplements in powder form.
  8. As a sprinkle for homemade baked goods: the powder alone covers the surface of a chocolate cake well.
  9. For homemade chocolates and creams: the powder mixes easily with sugar and additives, and dissolves at higher temperatures.
  10. Cocoa powder is a versatile ingredient in a ketogenic diet, increasing the fat content of high-protein (meat, poultry, cottage cheese) or high-carbohydrate (oatmeal, sweet breads, fruit) meals. Cocoa nibs are usually not suitable for this purpose.