Ceremonial cacao is a high-quality, sustainably grown cacao used to create ritual and meditative moments. It is made from whole cacao beans with no additives or removed components, preserving the cacao's natural flavor, nutrients, and unique properties.

Unlike regular consumer cocoa, ceremonial cocoa is traceable to its origin and grown without pesticides, with great respect for both people and the environment. The holistic value chain encompasses everything from cultivation methods and cocoa quality to sustainability, ethical and transparent trade, and a careful manufacturing process.

Ceremonial cacao is designed to be drunk with intention and gratitude, as part of a cacao ceremony or as a daily ritual of mindfulness and presence. It is not just a beverage – it is an experience that unites enjoyment, sustainability and awareness.

Our cocoa beans for our ceremonial chocolate come from Kokoa Kamili, a producer located in the fertile Kilombero Valley of Tanzania. The region borders the Udzungwa Mountains National Park, an area known for its rich biodiversity, providing a unique terroir for cocoa cultivation.

Kokoa Kamili works with over 2,000 small-scale family farms, most of which grow cocoa on 0.2–0.8 hectares of land. The farmers grow organically without pesticides and receive a premium for their cocoa through Kokoa Kamili’s innovative model. By purchasing fresh cocoa with the pulp intact instead of dried beans, Kokoa Kamili ensures optimal quality in fermentation and drying, which both reduces the workload for the farmers and gives them better financial security.

ABOUT THE PRAYERS

Type: A local hybrid of Trinitario, known for its balance between fruitiness and complex flavor tones.

Flavor profile: Flavor notes of dried figs, raisins, green apples and cherries give the chocolate a natural sweetness with high acidity

PROCESS:

Fermentation: Takes place in eucalyptus wooden boxes for six days, with careful turning on days three and five.

Drying: Sun drying on raised beds, a combination of direct and indirect sun to preserve flavor and quality.

In our factory in Österlen, we process cocoa beans from Kokoa Kamili with care and respect for both the raw material and the craftsmanship. Here are some of the steps that make our ceremonial chocolate unique:

Hand sorting: Each cocoa bean is hand sorted to ensure that only the best are used in production. This step lays the foundation for high quality in every cup.

Light Roasting: We gently roast the beans at low temperatures and rotate them in the heat to achieve even exposure and to preserve and highlight their natural flavors.

Stone grinding: All ceremonial cacao is carefully conched in our stone mill.

Ceremonial cacao has traditionally been associated with South America, where cacao has been used in Andean and Mesoamerican cultures as part of ritual and spiritual ceremonies for thousands of years. Cacao was considered sacred by Mayan and Aztec civilizations, among others, and was used to strengthen the connection between man, nature and the divine.

But today, high-quality ceremonial cocoa is also produced in other parts of the world, including Africa. Tanzania, where our cocoa comes from, offers exceptionally high quality thanks to its unique terroir and dedicated farmers. This shows that cocoa ceremonies are not tied to a specific geographical location, but rather to the intention and respect for the cocoa and its origins, and the intention and respect of the ritual of which it later becomes a part.

So even though the tradition began in South America, sustainable initiatives like Kokoa Kamili are creating new opportunities for ceremonial cocoa from other regions to flourish.

Heavy metals, such as cadmium, occur naturally in soil and can sometimes be detected in cocoa depending on where it is grown. However, our cocoa beans from Tanzania and Uganda have been shown to have very low levels of heavy metals.

Regular tests from our partners, such as Kokoa Kamili, show that the beans are well below the EU limit for dark chocolate of 0.8 ppm.

Geography plays an important role, and areas like Ecuador are known for higher levels of cadmium in the soil. In contrast, cocoa from Tanzania and Uganda has never had problems with high levels of heavy metals, which is confirmed by continuous analysis. We also ensure that every batch of beans is tested before they reach our factory here in Österlen.

Lead in chocolate can have several causes, and it is often related to the environment in which the cocoa is grown, as well as handling during and after harvest. Here are some of the most common causes:

1. Pollution from the environment

Air pollution: Lead can be spread through the air from industries, vehicles or other sources and land on the fruits of cocoa trees.

Soil contamination: If the soil contains lead (for example, due to past use of lead-based pesticides or pollution from mining), it can be taken up by the cocoa trees, although this is less common.

2. Post-harvest contamination

Drying: If cocoa beans are dried on the ground in areas with contaminated soil or dust, lead can stick to the surface of the beans.

Packaging and transportation: Lead can be introduced via contaminated equipment or materials used during handling, storage, or transportation.

3. Natural in the environment

In some cases, lead may be naturally present in very small amounts in the local soil or environment where the cocoa is grown, but this is usually less significant compared to other factors such as drying and handling.

All cocoa beans are shelled before being ground, which further contributes to minimizing the risk of lead contamination in the final product.

If you want to read more about heavy metals in cocoa, you can explore this informative article from Uncommon Cacao or this video by an industry colleague that explains the topic further.

No, our chocolate is not alkalized. Alkalization is a treatment of cocoa powder that occurs after the cocoa mass is pressed to separate the fat from the dry matter. Because we never press our ceremonial chocolate or add any alkalized cocoa powder, our chocolate is completely natural and retains all of its original properties.

For those looking for a natural, non-alkalized cocoa powder, we offer this as a separate product. It is made by our producer in Uganda, where the cocoa beans are pressed to produce a pure cocoa powder – completely without alkalization. This powder is an excellent option for those looking for a natural and versatile ingredient choice in baking and beverages.

Strictly speaking, there is no such thing as "raw chocolate", as all cocoa beans reach temperatures above 40 degrees during fermentation, which is necessary to develop the chocolate's flavors. However, chocolate can be made from unroasted cocoa beans, often called "unroasted" or "virgin chocolate". Our ceremonial chocolate is roasted at a low heat.

A cacao ceremony is a ritual in which participants consciously prepare and drink a hot chocolate beverage with intention, presence, and respect. It is a moment to create a calm and meditative atmosphere that invites reflection and a deeper inner journey.

The ceremony uses the purest cocoa possible – grown with care, handled ethically and gently, and refined without additives. The high quality of the cocoa is preserved throughout the process, allowing its natural flavors and properties to come to their full potential in the drink.

Daily dose : Approximately 25 g of cocoa per cup (which corresponds to approximately 3 tablespoons of our ceremonial cocoa) A 500 g bag is enough for approximately 20 cups.

Ceremonial dose : Approximately 40–50 g of cocoa per cup (which is equivalent to approximately 6 tablespoons of grated chocolate. A higher dose for ceremonies) A ​​500 g bag is enough for approximately 10–12 cups.

INGREDIENTS (1 serving):

• 50 g (about 6 tbsp) ceremonial cocoa (finely grated or chopped)
• 2 dl water, milk or plant-based milk (e.g. oat or almond milk)
• Optional sweetener: 1–2 teaspoons honey, agave syrup, or coconut sugar (optional)
• Spices for extra flavor (optional): A pinch of cinnamon, vanilla powder or chili

INSTRUCTIONS

Heat the liquid: Heat the water or milk to about 80–85°C. Avoid boiling.

Melt the cocoa: Place the finely grated or chopped cocoa in a bowl. First pour a little of the hot liquid over it so that the chocolate is covered and let the cocoa melt for a few minutes.

Blend: Use a blender or electric milk frother to blend for about 10 seconds until the drink is smooth and frothy. If you don't have a blender, stir vigorously with a whisk. Pour in the remaining liquid and whisk further.

Seasoning: Add sweetener and any spices, and mix well.

Set an intention: Pause before taking your first sip and set an intention – perhaps gratitude, reflection, or a positive wish for the day.

Enjoy: Drink slowly and with presence, letting each sip deepen your ceremonial moment.

Ceremonial cocoa is not just a drink – it is an invitation to create moments of presence and intention in your everyday life. Cocoa can be combined with a variety of rituals and practices that help you deepen your connection to yourself and the world around you.

From simple stillness where you enjoy your cocoa in nature, to more structured practices like meditation, yoga or breathwork, cocoa is a natural catalyst for mindful presence. The ritual can be as simple as drinking your cocoa in silence or part of a process, like reiki, mindfulness exercises or yoga.

Whether you use cocoa to ground yourself in a hectic everyday life or as part of a ritual, its inclusion can help create a harmonious atmosphere, helping you focus, while its rich flavor and warm energy support a sense of calm and gratitude.

Sanna, also known as CacaoSana, is a chocolate inspiration and breath guide. Chocolate has always been a natural part of her life and her curiosity has taken her deep into Mexican forests and to cocoa farms in Hawaii. She shares her knowledge at chocolate festivals all over the world. Sanna regularly holds digital Breathwork & Chocolate in English. For individuals and companies, she also tailors classes and workshops in Swedish, English and Spanish, both digitally and around Sweden.

In her breathwork training, Sanna deepened her understanding of our nervous system. In society, it is high intensity and our senses are often overstimulated. In a combination of breathing exercises and guided meditation, Sanna invites you to balance the nervous system and calm your senses. Through mindfulness, even a piece of chocolate or a cocoa drink becomes a new experience.

You can find more inspiration on Instagram @cacaosana or at www.cacaosana.com . You can also contact her there for specific requests or questions.

Breathwork & Chocolate Online:

You can book the next online Breathwork & Chocolate directly at https://peach.nu/cacaosana