Raw Cacao Powder from Venezuela - 200 grams
Cacao comes from the seeds of the Theobroma cacao tree, a name that roughly translates to "food of the gods". Cacao originates from the banks of the tributaries of the Orinoco River, and this particular powder comes from Sur del Lago, a region between Lake Maracaibo and the Caribbean sea. The microclimate there, with its balance of humidity and mineral-rich soil, gives the beans a recognisable flavour profile of milk chocolate with exotic fruit notes and a light, pleasant bitterness.
Unlike most cacao powders found in supermarkets, this powder is minimally processed. Where regular cacao is roasted at 120 to 150 degrees Celsius, this raw variant stays below that temperature, so bioactive compounds such as theobromine, flavonoids, polyphenols and magnesium are better preserved. That makes the powder popular with people who use cacao for a cacao ceremony, but equally with anyone simply looking for a pure, unprocessed chocolate flavour in the kitchen.
Dosage
For a daily cacao drink, 20 to 40 grams per serving is common, roughly two to four tablespoons. For a cacao ceremony, the usual amount is around 30 to 42 grams per person, depending on body weight and experience. If in doubt, start with a smaller amount and build up gradually.
Usage
Dissolve the powder in warm water or plant-based milk of no more than 70 degrees Celsius; higher temperatures affect both flavour and bioactive compounds. Whisk or blend well for a creamy texture, optionally with a touch of cinnamon, chilli pepper or honey. The powder also works well in baking recipes, truffles or raw chocolate bars, where it gives a deeper, less sweet chocolate character than processed cacao.
Storage
Store the powder airtight, dry and away from light, preferably in the original packaging or a sealed jar. This keeps the flavour and quality intact for longest and prevents clumping from moisture.
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