Preparing a Cacao for Ritual Purposes

Cacao Meditation, Raw Cacao, Cacao Ceremony, Cacao Beans, Ceremonial Cacao from Bali, Peru & Bolivia
© Grit Siwonia

The Spirit of Cacao is a teacher, a keeper of ancient, sacred wisdom. The spiritual dimension is perceived as radiant energy, described as a medicine of the soul, medicine of peace and rainbow medicine. On the eternal, cosmic world map, Cacao marks one of the great world trees. Representing the tree of life, Cacao carries the frequencies of love, balance and compassion, allowing a deep, loving connection with yourself & others. The Cacao Spirit may create a harmonious matrix not only within yourself, but with all living things.

Ceremonies & Rituals are a spiritual act.


The Cacao Spirit is unique in her alchemy, and works through feeling, the heart, and intuition, in a different way with each person. Sometimes she envelops you, opens your heart & leads you into radiant landscapes. Sometimes she is a teacher, helping you to see things more clearly. Sometimes she is a friend who tells you when it's time to let go, to surrender, or to fly off. But Cacao always teaches you - about balance, being human and the universal laws.


However little or great the amount, it is your intent, your gratitude, your love and conscious attention that opens the world of Spirit and connects you with the Medicine. Imagine that the plant Spirit dwells in eternity. It simply is. So if you want to enter the magic, call in the Spirit, share your intention, express words of admiration or gratitude and ask for her healing properties. Offer gratitude. To connect with and feel her vibration may take some time. 



Leave the normal reality, all meetings information, and worldly affairs behind and prepare to encounter the divine, to open up to an inner world, where healing happens. We enter the space of the unseen worlds, the space where other beings work. When drinking your Cacao, you may want to speak words from the heart. Speak words of beauty and what you wish to deepen, unfold and experience. Make your ritual an act of love.

The material level as access to the spiritual dimension.


Cacao paste or liquor is the ground bean. Ideally it is ground slowly by hand or in stone mills which creates minimal temperature change, then pressed into a block. Cacao paste is commonly used to prepare a Ceremonial Cacao. Due to its high fat content, it does not blend naturally with water, so you need a (hand) blender if you like it creamy. Cacao paste, like chocolate, melts at body temperature.



The Cacao bean is the most natural option, with the highest density of nutrients. It contains around 50% fat. You can grind the beans by hand in a mortar. This process will bring you closer to the magical properties of Cacao. When grinding slowly, the bean will start to melt at some point. It is a little adventure and a wonderful experience to grind the beans into a fine powder to create your own paste.



Every Cacao is different. Each country of origin provides unique properties. Some Cacaos are milder, some more acidic, some carry more floral aromas and flavours, others may have more earthy or bitter notes. Cacao from two neighbouring farms can taste totally different. Cacao is a natural product. Depending on the season, weather and conditions, a Cacao even from the same source may taste different.



To me, Cacao is a sensual experience. There are many ways to prepare it, I prefer a creamy and silky cacao that appeals to all senses, therefore I use a blender, like a molinillo or a bamboo matcha blender. 


Serap's recipe:

  • 10 - 25g finely chopped cacao paste
  • 100 -125 ml warm water (around 40° C)
  • Vanilla, cinnamon, cayenne pepper

Boil the water and let it cool down to approx. 40°C. If the water is too cold, the Cacao will not blend well, if it’s too hot you will lose some of the heat sensitive nutrients. The amount of water is a matter of taste - the less you use, the creamier your chocolate will be. Blend it well. Add natural sweetener and spices to taste. 

Another way of preparation:

  • Put the desired amount of Cacao into a pot. 
  • Add the desired amount of water.
  • Heat it up slowly and stir it until the paste melts.

Drinking plenty of water is essential to keep your system running when working with Cacao. It is possible that you feel slightly dizzy or have a 'headache' coming up, after drinking the Cacao. Again, drink water, imagining how the medicine starts to flow from the belly into the rest of your body.