Ceremonial cacao is designed to be consumed with intention and gratitude, as part of a cacao ceremony or a daily ritual for mindfulness and presence. It is more than just a drink – it is an experience that unites enjoyment, sustainability, and awareness.

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

Kokoa Kamili collaborates with over 2,000 small-scale family farms, most of which grow cacao on 0.2–0.8 hectares of land. The farmers cultivate organically without pesticides and receive a premium for their cacao through Kokoa Kamili's innovative model. By purchasing fresh cacao with the fruit pulp intact instead of dried beans, Kokoa Kamili ensures optimal quality during fermentation and drying, which reduces the farmers' workload while providing better economic security.

ABOUT THE BEANS

• Type: A local hybrid of Trinitario, known for its balance of fruitiness and complex flavor notes.
• Flavor profile: Notes of dried figs, raisins, green apples, and cherries create a natural sweetness with high acidity.

PROCESS

• Fermentation: Conducted in eucalyptus wooden boxes for six days, with careful turning on the third and fifth days.
• Drying: Sun-dried on raised beds, using a combination of direct and indirect sunlight to preserve flavor and quality.

At our factory in Österlen, we process cacao beans from Kokoa Kamili with care and respect for both the raw material and the craft. Here are a few steps that make our ceremonial chocolate unique:

• Hand Sorting: Each cacao bean is sorted by hand 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, rotating them in the heat to achieve even exposure while preserving and enhancing their natural flavors.
• Stone Grinding: All ceremonial cacao is carefully ground in our stone mill, which uniquely preserves the depth of flavour and produces more diversity in particle sizes.

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 civilizations such as the Maya and Aztecs, used to strengthen the connection between humans, nature, and the divine.

Today, however, there is a wider range of how we interpret what ceremonial cacao is, and that includes high-quality ceremonial cacao, which is also produced in other parts of the world, including Africa. Tanzania, where our cacao comes from, offers exceptional quality thanks to its unique terroir and dedicated farmers. This demonstrates that cacao ceremonies are not tied to a specific geographic location but rather to the intention and respect for the cacao and its origin, as well as the intention and reverence in the ritual it later becomes part of.

While the tradition began in South America, sustainable initiatives like Kokoa Kamili are creating new opportunities for ceremonial cacao from other regions to thrive.

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

Regular tests conducted by our partners, such as Kokoa Kamili, confirm that the beans consistently fall well below the EU’s legal limit for dark chocolate of 0.8 ppm.

Geography plays a significant role, and regions like Ecuador are known for higher cadmium levels in their soil. In contrast, cacao from Tanzania and Uganda has never faced issues with high heavy metal levels, as verified by continuous analysis. We also ensure that every batch of beans is tested before reaching our factory here in Österlen.

Causes of Lead in Chocolate

Lead in chocolate can have several causes, often related to the environment where the cacao is grown, as well as handling during and after harvest. Here are some common sources:

Lead can spread through the air from industries, vehicles, or other sources and settle on cacao trees and fruits.

Soil contamination: If the soil contains lead (due to the previous use of lead-based pesticides or pollution from mining), it may be absorbed by cacao trees, though this is less common.

If cacao beans are dried on the ground in areas with contaminated soil or dust, lead can adhere to the surface of the beans.Packaging and transport: Lead can be introduced via contaminated equipment or materials used during handling, storage, or transport.

In some cases, small amounts of lead occur naturally in the local soil or environment where the cacao is grown. However, this is typically less significant compared to other factors like drying and handling.

How We Minimize Risks

All cacao beans are peeled before grinding, which further reduces the risk of lead contamination in the final product.

For more information about heavy metals in cacao, we recommend exploring this informative article from Uncommon Cacao or watching this video by an industry colleague explaining the topic further.

No, our chocolate is not alkalized. Alkalization is a treatment applied to cocoa powder after the cocoa mass has been pressed to separate the fat from the dry substance. Since 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 produced by our partner in Uganda, where cocoa beans are pressed to create a pure cocoa powder – entirely free from alkalization. This powder is an excellent choice for anyone seeking a natural and versatile ingredient for baking and beverages.

In strict terms, "raw chocolate" does not exist, as all cocoa beans reach temperatures above 40°C during fermentation, which is essential for developing the flavors of chocolate. However, chocolate can be made from unroasted cocoa beans, often referred to as "unroasted" or "virgin chocolate." Our ceremonial chocolate is roasted at a low temperature.

A cacao ceremony is a ritual where participants consciously prepare and drink a warm 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.

In the ceremony, the purest possible cacao is used – grown with care, ethically handled, and crafted without additives. The cacao’s high quality is preserved throughout the process, allowing its natural flavors and properties to shine fully in the drink.

Daily Dose: Approximately 25 g of cacao per cup (equivalent to about 3 tablespoons of our ceremonial cacao). A 500 g bag makes about 20 cups.

Ceremonial Dose: Approximately 40–50 g of cacao per cup (equivalent to about 6 tablespoons of grated chocolate. A higher dose for ceremonies). A 500 g bag makes about 10–12 cups.

INGREDIENTS (1 serving):

50 g (about 6 tbsp) ceremonial cacao (finely grated or chopped)

200 ml water, milk, or plant-based milk (e.g., oat or almond milk)

Optional sweetener: 1–2 tsp honey, agave syrup, or coconut sugar

Optional spices for extra flavor: A pinch of cinnamon, vanilla powder, or chili

INSTRUCTIONS

Heat the liquid: Warm the water or milk to approximately 80–85°C (176–185°F). Avoid boiling.

Melt the cacao: Place the finely grated or chopped cacao in a bowl. Pour a small amount of the warm liquid over the cacao, just enough to cover it, and let it melt for a few minutes.

Blend: Use a blender or an electric milk frother to mix for about 10 seconds until the drink is smooth and frothy. If you don’t have a blender, stir vigorously with a whisk. Add the remaining liquid and whisk again.

Flavor: Add your chosen sweetener and any spices, then mix well.

Set your 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 mindfully, allowing each sip to deepen your ceremonial experience.

Ceremonial cacao is more than just a drink – it’s an invitation to create moments of presence and intention in your daily life. Cacao can be paired with a variety of rituals and practices that help deepen your connection to yourself and the world around you.

From simple stillness while enjoying your cacao in nature to more structured practices like meditation, yoga, or breathwork, cacao serves as a natural catalyst for mindfulness. The ritual can be as straightforward as drinking your cacao in silence or as part of a process, such as reiki, mindfulness exercises, or yoga.

Whether you use cacao to ground yourself in a busy day or as part of a ritual, its inclusion can help create a harmonious atmosphere, support focus, and its rich flavor and warm energy foster a sense of calm and gratitude.

Sanna, also known as CacaoSana, is a chocolate inspirer 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 cacao plantations in Hawaii. She shares her knowledge at chocolate festivals worldwide and regularly hosts digital Breathwork & Chocolate sessions in English. For private individuals and companies, she also tailors classes and workshops in Swedish, English, and Spanish, both digitally and across Sweden.

During her breathwork training, Sanna deepened her understanding of the nervous system. In today's high-intensity society, our senses are often overstimulated. Through a combination of breathing exercises and guided meditation, Sanna invites you to balance your nervous system and calm your senses. With mindfulness, even a piece of chocolate or a cup of cacao becomes a completely new experience.

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