How to Prepare a Simple Cacao Ritual

A cacao ritual doesn't need to be elaborate. Some people build it into something quite involved. Others just want a good cup of something warming before the day starts. Both are completely valid. The ritual is whatever makes the preparation feel intentional rather than automatic.

What You'll Need

• 25–42g of ceremonial cacao, start with 25g if it's your first time
• 200–250ml water or plant-based milk, hot at around 70–75°C
• A blender, small whisk, or molinillo

Optional: panela, cinnamon, a pinch of chilli

Step 1: Chop or Grate

Use a sharp knife to chop 25–42g from the block. Finer pieces dissolve more easily. A cheese grater works well too.

Step 2: Get Your Temperature Right

Heat your water to around 70–75°C, hot but not boiling. Boiling water makes cacao taste sharp. If you don't have a thermometer, bring it to a gentle simmer then take it off the heat for a minute.

Step 3: Blend or Whisk

Add your chopped cacao to a blender and pour the hot liquid over it. Blend for 20–30 seconds until smooth and frothy. With a whisk or milk frother, work it until everything dissolves.

Step 4: Taste Before You Sweeten

Try it first. Many people genuinely enjoy ceremonial cacao without any sweetener. If you'd like a little sweetness, half a teaspoon of panela is the most natural complement.

Step 5: Drink It Slowly

Pour into a cup you like, sit somewhere comfortable, and drink without rushing. The few minutes of quiet that the preparation creates, that's the ritual part.

How Often?

Most people use it daily, usually in the morning. A 25–30g serving provides gentle, sustained energy through theobromine, without the spike or crash of caffeine. Start with three or four times a week and build from there.

Explore our full ceremonial cacao range at SelvaBio.