Why I Use Ceremonial-Grade Cacao (And Why You Might Want To Too)

Hello! You might be wondering… why do I always use ceremonial-grade cacao instead of normal cacao powder or chocolate?

Honestly, the answer is simple: Ceremonial cacao is the only form of blocked cacao that hasn’t been ultra-processed.

Let me explain.

Cacao Powder Isn’t “Just Cacao” — It’s Been Stripped + Heated

Most people think cacao powder is natural.
But the truth is… it’s *heavily processed.*

To make cacao powder, companies remove the **natural cacao butter/oils**, then heat what’s left at extremely high temperatures.
By the time it reaches your cupboard, a lot of the good stuff has been destroyed:

* antioxidants
* polyphenols
* natural fats
* bioactive compounds
* minerals
* flavour

This is why cacao powder can sometimes taste bitter or flat — it’s literally been cooked and stripped.

Ceremonial-Grade Cacao Is Different

Ceremonial cacao keeps everything nature put into the bean.

* the oils
* the antioxidants
* the minerals
* the natural fats
* the full spectrum of bioactive compounds

Nothing removed. Nothing added. No alkalisation.
No extreme heating. No fillers. No emulsifiers.

This is why people feel such a *noticeable* difference when they drink it — because the compounds that support the body are still intact.

Natural Compounds = Natural Benefits

Because ceremonial cacao remains whole bean and unprocessed, it still contains the compounds that support:

Stem cell regeneration

Cacao contains flavanols linked to improved circulation and cellular repair.

Calm, focused energy

Thanks to theobromine — not caffeine — you get a slow, steady lift without crashing.

Mood balance + heart-opening effects

Ceremonial cacao increases serotonin, anandamide (“the bliss molecule”) and oxytocin pathways.

Skin health + anti-ageing support

The antioxidants and healthy fats help repair and nourish the body from the inside.

These benefits hit deeper and feel cleaner because they haven’t been damaged by processing.

The Flavour Is Pure — Not Alkalised

Here’s something most people don’t know:

Every chocolate bar you’ve ever eaten has been alkalised.

When cacao is processed for chocolate, it’s heated so much that it tastes harsh.
To fix this, companies “alkalise” the cacao — basically washing it in a solution to neutralise the bitterness.

That’s why supermarket chocolate tastes the same everywhere.
**It’s not the true flavour of cacao.**

Ceremonial cacao, however, is *not* alkalised.
It’s stone-ground, gently roasted, and kept pure — so the flavour is richer, deeper, and naturally sweeter.

Why I Use It (And Why We Sell It This Way)

For me, ceremonial cacao isn’t just a drink — it’s a whole experience.

I use it because:

* it makes me feel calm but energised
* it tastes better
* it supports indigenous communities
* it keeps all its natural compounds
* it’s genuinely healthy, not ultra-processed

Once you feel the difference, it’s hard to go back to supermarket chocolate or cacao powders.