Holy Cacao
Cacao plantation at Rancho Magante, Dominican Republic
My experience of chocolate growing up was relatively average for a North American. Chocolate ice cream, chocolate covered candy bars, chocolate advent calendars at christmas, and chocolate eggs and bunnies at Easter. My fondest memory - a giant, life sized easter bunny made completely of chocolate.
Living out the long, cold winters in Canada for part of my life, I also got to indulge in Hot Chocolate, also known as Hot Cocoa - with marshmallows, obviously. This deliciously sweet and comforting beverage came in convenient little packages as a powder; sometimes with mini dehydrated marshmallows mixed in. All you had to do was mix it into hot water and voila.
Preparing and drinking a mug of hot chocolate is wildly different for me now. From what I have learned and experienced, and I am surely just scraping the surface, I can see just how far removed I have been from the true essence and spirit of chocolate. The chocolate widely consumed today is the result of taking a plant and adulterating it to a pulp so that it no longer resembles, tastes, or has the healthful benefits intended by Mother Nature.
Chocolate: A Brief History
Chocolate is made from cacao (pronounced Ka-Cow). Cacao trees are rooted, quite literally, in ancient Mesoamerica – the rainforests of Central and South America. The use of cacao dates back to 1500 BCE where it was first used by the Olmec and Mayan cultures as a bitter beverage for religious and sacred ceremonies. These societies later used the cacao bean as currency.
Roasted cacao bean with husk removed
As the Aztecs dominated these regions, they adopted cacao as their own calling it xocolātl – we can start to see where the name “chocolate” comes from now.
Next to dominate were the Spanish, taking cacao and some of the processing techniques back to Europe, adding a dash of this and that (sugar, fat and spices) to make it more palatable for folks. The once spiritually and holy revered cacao bean continued to be ‘taken’, processed and made into a very sellable and much adored product, known as chocolate.
The chocolate that we see today is so very different from what it was meant to be. Does this mean we shouldn’t eat it? No, I wouldn’t do that to you, but I do suggest you understand where the chocolate you eat comes from and from whose hands it is processed. This is extremely important because the commercialized, high demand chocolate we see on the shelves, everywhere - those little advent chocolates, the sweet little mini eggs that the Easter bunny brings, and so on, has ethical, social and environmental implications that must be considered. You wouldn’t connect the sweet, melt in your mouth chocolate with the unethical trade and manufacturing practices that still happen today. Sadly, there is a darkside to the chocolate industry, and I would be doing a disservice if I didn’t shine some light on this, so that if you are chocolate obsessed, like me, you can make a small difference with the chocolate you choose.
Practices that occur in the industry still to this day:
1. Child Labor and Exploitation: One of the most significant issues is the prevalence of child labor and forced labor on some cacao farms, especially in West Africa. Children, often from vulnerable backgrounds, are involved in hazardous work conditions and denied education, which violates their rights.
2. Low Wages and Poor Working Conditions: Many cacao farmers and laborers receive low wages, working in difficult conditions with limited access to basic amenities. This perpetuates poverty and prevents sustainable development in cacao-producing regions.
3. Deforestation and Environmental Impact: The expansion of cacao cultivation has contributed to deforestation and biodiversity loss in some regions, leading to environmental degradation and impacting local ecosystems.
4. Income Inequality: The distribution of profits along the chocolate supply chain is often uneven, with many cacao farmers receiving only a small portion of the final product's value. This exacerbates income inequality in producing countries.
5. Lack of Transparency: Complex supply chains and lack of transparency make it difficult to trace the origin of cacao and ensure ethical practices throughout the process.
6. Certification Challenges: While certifications like Fair Trade and Rainforest Alliance aim to promote better labor and environmental practices, challenges remain in ensuring that these certifications are effectively enforced and have a meaningful impact on the ground.
7. Gender Inequality: Women are often marginalized within the cacao industry, facing discrimination and limited opportunities for economic advancement.
8. Health and Safety Issues: The use of pesticides and other chemicals in cacao cultivation can pose health risks to farmers and impact local communities.
Efforts are being made by various organizations, governments, and industry players to address these issues and promote sustainable and ethical practices within the chocolate industry. We, as consumers, can also play a role by choosing products with certifications that support fair labor practices and environmental sustainability.
Look for these icons when you shop:
Cacao vs. Cocoa, what’s the difference?
Now that our moral and ethical compasses are set, lets learn more about this sacred cacao. Right now, I'm sipping on a delicious cup of it with a little sea salt, cayenne pepper and some raw honey, mmmmm mmmm.
To clear up some confusion, cacao and cocoa are terms often used interchangeably, but they refer to different stages of processing the cacao bean. My understanding of chocolate started to shift when I was 19 years old and just starting my studies of raw foodism, health and nutrition. I would get excited when I found chocolate that was referred to as ‘cacao’, or even better ‘raw cacao’, not really understanding the depth of what cacao offers, but rather just keen to find super foods and raw foods. "Cacao" pertains to raw beans (actually they are seeds) harvested from the cacao tree, while "cocoa" refers to processed beans that have been roasted and potentially alkalized. Naturally, the bean in its most true form has higher nutrient content and is used in health foods, while cocoa is used in chocolate products and baking. Raw cacao seeds rest inside a mucilaginous, white, jelly-like coating, amongst hundreds of others, all sardined together inside of a hard cacao pod which has the same shape as a football, although half the size. There can be up to 50 of these pods harvested from a single, mature tree– each pod containing between 20 - 50 seeds, of which 30 - 40 seeds can produce a standard sized chocolate bar (about 3.5 ounces). Of course these numbers vary depending on many factors like size, variety, flavoring, percentage, and so on.
Cacao Fruit or Pod
Cacao pod opened
From Bean To Bar: How Chocolate is Made:
Harvesting: Cacao pods are harvested from cacao trees.
Fermentation: Beans are extracted from the pods and fermented for several days.
Drying: Fermented beans are dried in the sun to reduce moisture content.
Roasting: Dried beans are roasted to bring out chocolate flavor and aroma.
Cracking and Winnowing: Roasted beans are cracked and outer shells removed.
Grinding: Cacao nibs are ground into chocolate liquor, the base for all chocolate products.
Conching: Chocolate liquor is refined, improving texture and flavor.
Tempering: Chocolate is carefully cooled and reheated to stabilize cocoa butter crystals.
Molding: Tempered chocolate is poured into molds for desired shapes.
Cooling: Molded chocolate cools and solidifies.
Packaging: The finished chocolate is removed from molds and packaged for distribution.
I was surprised to learn how much goes into the processing of chocolate - what a transformation!
Nutritional Benefits:
Cacao in its purest form is an incredibly high source of antioxidants and minerals. In fact, raw cacao has forty times more antioxidants compared to blueberries. Rich in magnesium and tryptophan, cacao helps to relax the body, helps with muscle function and tone and depending on the percentage and quantity, can even aid sleep for some people. Having vasodilating properties, thanks to the theobromine that is present, raw cacao is also heart healthy, increasing blood flow to the heart. Last, but not least is Anandamine – the “bliss chemical” or “love chemical” that associates chocolate with sensuality and ‘feeling good’. I think it’s safe to say that some chocolate, depending on where it’s from, how it’s processed, and how it’s consumed, can be considered a superfood. Yay!
My favorite chocolate is dark, sustainably sourced and ethically made. This chocolate has its own space in my fridge, almost always stocked. I’m also all for chocolate with things in it, like nuts, seasalt (yes please), coconut and so on. For me there’s just something wonderful about opening a beautifully designed outer package (usually there is a little story inside or something to tell about the source), to potentially another shiny gold lining, peeling back once more to expose the gift - the chocolate. A square or two each day is normal for me.
I also have raw cacao powder (and organic cocoa powder) that I use in baking, elixirs, smoothies, and ice lollies.
Cacao Smoothie and Elixir Recipe
Cacao Ceremony
Though I have been consuming chocolate most of my life, and various forms of raw cacao products for the last half of my life more regularly, I’m relatively new to The Cacao Ceremony. You may have heard of this, or maybe you’ve experienced it somewhere, like Costa Rica, Mexico, or any Yoga/Wellness Retreat if you’ve attended one. Now this, I really love. If not for drinking a whole mug of cacao, then for the whole ceremony and reverence paid to the cacao itself. The complete opposite of a mindless snacking session.
A cacao ceremony is a ritualistic practice involving the consumption of cacao in a ceremonial setting. It is born out of ancient indigenous traditions, where participants gather in a sacred space, guided by a facilitator, to consume warm cacao in a mindful manner. The ceremony aims to open the heart, enhance mood, and promote introspection and connection. It's a means of connecting with oneself, others, and nature, fostering healing and transformation. The experience varies in practices and intentions, offering a personal and potentially profound journey.
If this sounds like something you might like to try or are just curious to learn a little more, read on.
Find your cacao source - there are specific brands of chocolate that market towards those practicing or facilitating a Cacao Ceremony, so the cacao will specifically be labeled something like “for ceremonial use” or “100% ceremonial grade cacao”. Typically the Criollo Bean is used here as it has the highest levels of that wonderful compound for the heart, theobromine. Interestingly enough, Cacao ceremonies are meant to be heart opening and heart centered.
Set the scene - you can elevate any experience by creating the space for it..if alone, some candles lit, incense or palo santo burning to invite some fire and smoke into the ceremony, and if sitting in a circle it's nice to either gather around a small fire, or even just a collection of candles burning bright. It’s nice to sip, savor, enjoy and relax so having a yoga mat down with some cushions, or a thick blanket and a cushion for each participant is a nice touch. Low, heart vibration sound music, or drumming can really add another layer to the whole “heart opening” experience. I also like collecting flowers and herbs to place around the center “altar” - an offering to Mother Cacao.
Create with intention - the cacao you are making or enjoying is not your average cup of cocoa. This is the pure stuff, rich, and delicate at the same time. It is of Source and from Source, revered as plant medicine and referred to as Mother Cacao or Cacao Spirit. When you are preparing the cacao, you are doing so with an open heart, welcoming the spirit in to help you transform, transmute, grow, open, and feel. You can even sing to the cacao as you prepare it. When I led a ceremony, not so long ago, I didn’t know the cacao song, so I, along with some others, sang a random Eva Cassidy melody while we stirred and watched on as the raw cacao turned to liquid magic. (I suggest you research how to make cacao for ceremony so that you gain some more precision and direction here)
Meditation, Breath work, Spirit Cards - Including some yogic techniques and practices is highly recommended as the cacao spirit is elevated within you. This is a time for sacred being, where the mind grows very quiet and the heart opens. It’s an opportunity to see what can come if we are ready to receive it. You can journal, create, share stories, stretch, rest, etc…
Opening and Closing the ceremony - I read that this is an important piece to ‘holding ceremony’. Now, I’m not a Shaman or anything close to it, but I do know how to hold space and to guide people through a transition of the normal, everydayness into a conscious and quiet mindspace. At the beginning of the ceremony, you state: “I hereby open the sacred space”. At the end of the ceremony, you state: “I thank the spirit of cacao, the forces of nature and Source. Thank you for your love and guidance.” “I hereby close the space”
A few weeks ago, Lindsay and I had the opportunity to invite some close friends to our fathers home, Rancho Magante, in the Dominican Republic. We intended this “getaway” to have many wellness retreat elements – all things we love and share on a daily basis like yoga, meditation, and breath work, along with wholesome, fresh food (like ‘pick the mango from the tree and eat it’, fresh), mountain hikes and ocean swims and lots of wonderful time in circle, sharing and listening. Curious about this experience or any KYN retreat experience? Get in touch with us! Had to plug that.
Staying on land where there are many a “chocolate tree”, as our Dad calls them (roughly 40,000) of old and new growth cacao trees, we have AN ABUNDANCE of beautiful cacao at our fingertips. We had the great privilege of using the cacao from Rancho Magante, where the old cacao farmer, Jesus, who refuses to retire, cares for the orchards from long before the time Dad owned the land. Jesus takes the baby plants from the greenhouse and finds the place where they will live on the land, he sings to the trees and handles the pods with care and wisdom only he could have. He understands Mother Cacao, stating “the only pure and most powerful energy is that one from plants”, and so he is infusing the trees, the pods, the cacao with her essence.
Chocolate has come a long way from where it started. As a culinary experience it has evolved in many directions, some of which are just incredible, innovative, and delicious, and of course some of the magic and spirit of cacao has been lost or forgotten. Shining some light on one of my very favorite foods, my intention is this: May we all enjoy our next square, scoop, or sip of chocolate, and notice the bittersweet, sumptuous and nuanced experience as it melts in our mouth, may we taste its story more fully and give thanks to Mother Cacao for her medicine.