FAQ SelvaBio

Ceremonial cacao is cacao selected for its origin, flavour and traditional use. It is usually made from minimally processed cacao, keeping the natural cacao butter together with the cacao solids for a rich texture and full cacao flavour. Many ceremonial cacaos come from fine flavour or heritage cacao varieties, prepared with respect for traditional farming and careful post-harvest practices. At SelvaBio, we focus on South American cacao with clear origin, honest sourcing and trusted standards.

For a daily cup, we suggest starting with 15g to 25g of ceremonial cacao with 180ml to 220ml of hot water. Start small and adjust to your preference.

Traditionally, cacao can be prepared with hot water. You can also use dairy or plant-based milk for a creamier drink. For a lighter and more direct cacao flavour, use water.

No. Warm the water or milk first, then add the cacao and whisk, blend or stir gently. Avoid boiling the cacao directly, as excessive heat can affect its texture, flavour and natural characteristics.

Yes. You can add panela, cane honey, cinnamon, ginger or a small pinch of chilli if desired. You can also enjoy it pure, without sweetener.

Ceremonial cacao usually contains the natural cacao butter, which gives it a richer texture. Cacao powder is drier and more suitable for baking, smoothies and recipes where a powder is preferred.

Keep it in a cool, dry place, away from direct sunlight and strong odours. Seal the bag properly after opening.

Many people enjoy cacao as part of a daily routine. Start with a small serving and adjust according to your preference.