The moment when you sit with your cup of cacao and you feel something is shifting. Not dramatically, not in a way that shouts for attention. But softly, like a opening in your chest, a warm glow spreading through your body. A sense that you have slowed down enough to actually be present. Present enough to feel, to feel love for yourself, love for life and the life force inside you activating again. It's like a warm hug from a loved one from within the cup your are drinking, from mama cacao herself. 

For many people, this is the moment when cacao stops being just a nutritious superfood. She becomes something more.

I have been invited to speak on Dutch television for Keuringsdienst van Waarde, a program known for investigating food and asking deeper questions about what we consume. Their episode explores the many forms of cacao that exist today and the growing curiosity around something called "ceremonial cacao".

One of the questions they asked was simple but profound. What actually makes cacao ceremonial?

It is a beautiful question, and also one that deserves a thoughtful answer.

Because the truth is, ceremonial cacao is not just about the product. It is about the relationship we have with this ancient plant.

My name is Sharon Fernie, and I am the founder of Herbal Cacao, where we share high quality ceremonial cacao blends infused with herbs, spices, and medicinal mushrooms.

For more than ten years cacao has been part of my daily life. What started as a fascination with cacao as a powerful superfood slowly evolved into something much deeper when I was introduced to the traditions surrounding cacao in Maya culture.

That was the moment when cacao stopped being just nutrition for me. She became a teacher.

Through Herbal Cacao our mission is to support our community on their journey of self discovery and holistic wellbeing, while also spreading awareness about the profound benefits and cultural roots of ceremonial cacao and other medicinal plants.

Here in the Herbal Cacao Journal I love exploring the meeting point between ancient traditions and modern wellness, always with the intention of helping people understand these plants with respect and curiosity.

The Many Forms of Cacao in the World Today

Today cacao appears in many different forms. Most people know her as chocolate.

But cacao exists across a wide spectrum of products that differ dramatically in processing, quality, and intention.

Chocolate

Chocolate is usually created through a long industrial process, simply put; the over produced end product of cacao herself.

Cacao beans are roasted at high temperatures, alkalised, conched, refined, mixed, tempered and often combined with sugar, emulsifiers, and additional fats to create a smooth confection.

The goal here is flavour and texture, with the end product Chocolate, designed primarily as a treat.

Raw Cacao

Raw cacao entered the wellness world as a nutritional superfood.

This usually refers to cacao that has been processed at lower temperatures to preserve antioxidants, minerals, and flavonoids.

Raw cacao often appears as cacao powder or cacao butter. These are seperrated from the whole bean, making it difficult to trace back the orgin, which us usually a mix from different origins/countries combined.   

The focus here is nutrition and health benefits.

Cacao Paste

Before we talk about ceremonial cacao, it helps to understand something called cacao paste.

Cacao paste, sometimes referred to in the chocolate industry as cacao mass or cacao liquor, is simply what happens when the whole cacao beans are grounded.

The entire bean is used, including the natural cacao butter, which means nothing is removed and nothing is added. When the beans are ground they form a thick, liquid paste that naturally solidifies again as it cools.

In other words, cacao paste is the cacao bean in its most complete form.

This paste is actually the starting point for many cacao products. It can be further processed to make chocolate, cacao powder, or other ingredients used in the food industry.

So technically speaking, ceremonial cacao and cacao paste can be the same base substance.

But this is where the story becomes more interesting.

When Is Cacao “Ceremonial”?

Ceremonial cacao begins with cacao paste, but in my view it goes much further than that.

Technically speaking, ceremonial cacao and cacao paste are the same thing. Both are made by grinding whole cacao beans into a thick paste that naturally solidifies when it cools. Because the cacao remains whole, the natural cacao butter, fibre, minerals, and active compounds remain intact.

But what makes cacao ceremonial is not only the physical substance of the cacao itself. It is also the quality of the beans, the way the cacao is grown, the way it is processed, and the intention with which it is shared and consumed. 

Ceremonial cacao is typically made from carefully selected cacao beans that are fermented, dried, and at times lightly roasted, before being ground into pure cacao paste.

Yet the deeper meaning of ceremonial cacao goes beyond nutrition or chemistry.

Historically, cacao was not eaten as chocolate in Mesoamerican cultures. She was primarily prepared as a drink and shared during important social and spiritual gatherings. In these moments cacao supported connection, dialogue, reflection, and relationship with the natural world.

For many Indigenous cultures of Mesoamerica, cacao was never simply a commodity or flavour ingredient. She was part of a living tradition connected to land, community, and spirituality.

So while cacao paste describes the physical form of the plant, ceremonial cacao describes a relationship with the plant.

It is cacao that is prepared and enjoyed with presence, respect for origin, and intention.

And while the modern term ceremonial cacao may be relatively new, the relationship behind it is ancient. That is where the true difference begins.

The Roots of Ceremonial Cacao in Maya Culture

Cacao has deep roots in the cultures of Mesoamerica, particularly among the Maya.

For thousands of years cacao was considered a sacred plant.

In Maya cosmology cacao is not simply agriculture. She is part of a larger relationship between people, nature, and the cosmos.

One beautiful concept from this tradition is called Kotzij.

Kotzij can be translated as a table of dialogue, a ceremonial space where humans communicate with the forces of nature and the spiritual energies that sustain life.

Cacao is often one of the offerings placed on this ceremonial table. Within this context she is seen not only as nourishment but also as a heart opening plant that supports connection and presence.  This is an important nuance. The word "ceremony" in the Western world often implies an event or ritual.

Within Maya traditions, cacao belongs to something far deeper. A living spiritual relationship with nature.

Why Ceremonial Cacao Is Often More Expensive

Another question that often comes up is price. Why is ceremonial cacao usually more expensive than regular cacao or chocolate?

The answer lies in how it is produced. Ceremonial cacao often involves:

• small scale production (family farmers led)
• heritage cacao varieties such as Criollo or Heirloom 
• careful and precise fermentation and drying
• minimal industrial processing
• direct relationships with farmers

At Herbal Cacao we work with small Maya family farmers in Guatemala who grow cacao in biodiverse agroforestry systems.

In many of these communities cacao cultivation is accompanied by prayer, offerings, and gratitude for the harvest.

For these families cacao is not simply a crop. It is a sacred relationship with the land.

When people speak about the energy of ceremonial cacao, this is often what they are referring to. The care and intention that surround how the plant is grown and prepared.

So What Actually Makes Cacao Ceremonial?

After years of working with cacao, my answer has become quite simple.

Ceremonial cacao is not a strict label or certification.

It is a combination of three things.

1. Purity of the cacao

Pure cacao paste made from whole beans, with the natural cacao butter intact and minimal processing.

2. Quality and origin

High quality cacao varieties grown in high biodiversity with love and devotion for the land and plant spirit, often cared for by small farming communities that maintain traditional cultivation practices, where farmers are getting paid above market value for their special beans and a direct connection is established between growers and suppliers

3. Intention

Cacao that is consumed mindfully and consciously, often during moments of reflection, meditation, journaling, community gathering, or ceremony. Where the connection between the end consumer and the farmers is traceable and as short as possible. 

In other words, ceremonial cacao is not only about what is in the cup. It is also about how we meet the plant.

Conscious collaboration at heart

At Herbal Cacao, we believe the care given to cacao should not end at the farm. The same attention, respect, and intention that begins at origin must continue through every step of the journey.

When blending and packaging cannot be completed locally, we bring the cacao beans to Europe and work together with our social working partner, that offers meaningful employment opportunities to people who face barriers in the traditional job market, due to either mental or physical disabilities. 

Here, our ceremonial cacao is blended and packaged with the same care, precision, and human attention that we value at origin. In this way, every step of the process remains rooted in dignity, connection, and conscious collaboration.

A Simple Ritual to Experience Ceremonial Cacao

If you are curious about ceremonial cacao, you do not need a complex ceremony to begin. Sometimes the simplest rituals are the most powerful.

A quick morning cacao ritual

1. Prepare your cacao slowly with warm water or plant milk.

2. Sit quietly for a moment before drinking.

3. Take three deep breaths.

4. Set a simple intention for the day.

5. Drink the cacao slowly, noticing

6. the warmth and flavour.

Even five minutes of presence can transform cacao from a drink into a meaningful ritual.

A Living Conversation

One of the reasons I am grateful for conversations like the upcoming TV interview is that cacao deserves thoughtful discussion.

In a world where foods are often reduced to trends or marketing terms, cacao invites us to slow down and look deeper.

To ask where she comes from.

Who grows her.

What traditions surround her.

Which hands is she moving through and with what intention

And how we choose to work with her today.

Because at the heart of it all, ceremonial cacao is not about a label.

It is about respect for the plant, the culture, and the connection she creates between people.

And every time we sit with a warm cup of cacao, we have the chance to continue that story.

FAQ

Is ceremonial cacao different from chocolate?

Yes. Chocolate is usually heavily processed and often contains sugar and additives. Ceremonial cacao is pure cacao paste made from whole beans with minimal processing.

Is ceremonial cacao actually used in traditional ceremonies?

Cacao has been used in important gatherings and spiritual contexts in Mesoamerican cultures for centuries. The modern concept of a “cacao ceremony” is partly inspired by these traditions.

Why do people feel emotional after drinking cacao?

Cacao contains compounds such as theobromine, flavonoids, and neurotransmitter related compounds that can influence mood and circulation, creating feelings of warmth, clarity, and openness.

Is ceremonial cacao healthier than regular cacao?

Because ceremonial cacao retains the full cacao butter and is minimally processed, it preserves more of the natural nutrients found in the cacao bean.