Organic Ceremonial Cocoa paste Criollo (RAW)

Organic Ceremonial Cocoa Mass Criollo (RAW) Criollo cocoa(Theobroma cacao L, criollo) was cultivated by the Mayans more than 1500 years ago. Criollo cocoa was thought to have originated in Central America and to have developed independently of the cocoa populations in the Amazon basin. We should also be aware that the Mayans and Aztecs did not eat chocolate. The sugar needed to make chocolate did not exist in the Americas before the Spanish. The Maya, Aztecs and other peoples consumed drinks similar to tejate or pozole, which are still produced in Mexico and Central America. These ancient civilisations not only consumed cocoa as a beverage, but also considered it sacred, using it in rituals and ceremonies. The cocoa bean was so highly valued that it was used as currency and took a central place in cultural and spiritual practices. Today, the tradition of ceremonial cacao continues to flourish as people around the world rediscover its potential for emotional healing and spiritual connection. Characteristics Ceremonial cacao is often associated with emotional and spiritual heart-opening experiences. Cocoa beans contain compounds such as phenylethylamine (PEA), often referred to as the “love molecule” because it can stimulate the release of endorphins and dopamine in the brain, creating feelings of happiness, pleasure and even mild euphoria. This can contribute to a better mood and well-being. Caution Ceremonial cocoa naturally contains caffeine and theobromine. Although lower than coffee, those sensitive to caffeine may experience anxiety, nervousness or insomnia. Excessive consumption of cocoa can cause digestive problems, including nausea or diarrhoea and headaches. Ceremonial cocoa may interact with certain medications, especially antidepressants, so be careful. Use 30 g of cocoa daily is more than enough. For meditation, the average recommended dose is 22-30 g. The recommended amount for Ceremonial Cocoa is 40-50 g. Take the ceremonial doses no more than 3 times a week. More than 50 g per serving may be too much, especially for those who are just starting their cocoa journey. It is very important to start with a smaller amount and gradually increase to find the optimal dose, as individual reactions can vary greatly. Ceremonial cocoa is generally safe to consume during pregnancy, but large portions are not recommended. It is important to monitor your cocoa intake. Hot chocolate Melt the cocoa pieces in a hot bath or blend them in a blender after finely chopping and adding warm (not boiling) water. It can be flavoured with coconut milk powder or vegetable milk – oat, almond, coconut milk. Sweeten with your favourite sweetener and experiment with spices – vanilla, cinnamon, cardamom, cayenne pepper. Make chocolate at home Melt the cocoa mass in a hot bath with powdered coconut milk or, say, nut butter (not water or vegetable milk) and pour into moulds. Once cooled in the fridge, you can enjoy high-quality chocolate. When combined, you will get a topping on your breakfast porridge, smoothie or salad. Sources https://cacaolaboratory.com https://www.sciencedirect.com https://www.thechocolatejournalist.com NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues. We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.