Cacao: History. Mystery. The Magic!

Cacao? Cocoa? Chocolate? What am I eating or drinking and how do I pronounce these words?

Chocolate’s 4,000-year history began in ancient Mesoamerica, present-day Mexico. It’s there that the first cacao (pronounced – ka kow) plants were found. The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate. They drank their chocolate during rituals and used it as medicine. Cacao ceremony is not new, and it’s becoming more mainstream.

The main intention of this specific beverage is to leave cacao in its most natural state, retaining all the precious nutrients that it can offer (antioxidants, healthy fats, minerals).

Therefore the process is kept short, light, and simple: the fermented and dried cocoa beans are roasted at the gentlest temperature possible; the husks are removed from the nibs (sometimes even manually); the cocoa nibs are ground/refined into a paste.

The paste is then roughly molded into a block that is ready to be used for ceremonial cacao. The block is something close to regular 100% cacao chocolate but without conching or tempering.

Our Venezuelan cacao beans are roasted with care, cracked and winnowed with love, peace, and joy, untempered (ceremonial), hand-poured into bars, and delivered directly to your heart from ours.

Enjoy the magic of Tie Dye Dragonfly cacao!