The ancient Greeks called chocolate “Food of the Gods”. The Incans used cacao in an everyday drink that they called “Drinks of Gods”. Today’s mainstream science is recognizing the effects of dark chocolate, with the natural health community holding cacao in high regard.
However, today’s chocolate is a far cry from its historical healing magic. Firstly, most of these chocolate products are made with inferior, hybrid CCN51 varieties which are poor in taste and health value. Gourmet chocolates are made from cacao cultivated on fruit plantation soil and of singular origin. They all undergo high heat processing, separation and recombination with ingredients such as milk, sugar, emulsifiers and even preservatives like Potassium Sorbate.
Root of Life’s Ceremonial Cacao Paste comes from the rarest and most coveted variety, the Arriba Criollo (less than 1% of the global cacao population), unlike the common Forastero and Trinitario varieties. Furthermore it is wild harvested and handpicked by conscious cacao researchers who only select pods from sacred trees that are minimum 30 years old, to those as old as 80 years. The raw cacao beans from these pods are then hand shelled and undergo a gentle crushing process, forming a “liquor” that naturally solidifies into this finished product.
Enjoy the melt-in-your-mouth effect at temperatures around 28°C/83°F.
For sweetness, dip with a viscous sweetener like honey.
Or, melt and incorporate into various recipes.