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.


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


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


Nutrition Information


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:


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.