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Cacao Guides

Cacao Guides

Cacao is where Mother Earth began. This is the practical side of it: where our cacao comes from, how to prepare it, how the different origins taste and how people use cacao at home, in circles and in everyday routines.

I would rather give you useful information than dress cacao up with promises it cannot make. Start wherever you are.

Start with cacao

Ritual & deeper learning

Explore the cacao itself

Our cacao comes from distinct origins, including Sur del Lago in Venezuela, Tena in Ecuador, several Guatemalan origins and Amma cacao from India. They are not one anonymous product with different labels. Each has its own source, flavour and relationship behind it.

Shop our cacao range or compare Venezuelan and Ecuadorian cacao.

Want the free cacao guide?

If you want something you can keep rather than opening another ten tabs, get the free Mother Earth Ceremonial Cacao Guide by email.

Training & practitioners

If cacao is becoming part of your work rather than only your own kitchen, explore our Cacao Facilitator Training and practitioner supply pathways.

Planning for a group or café?

Our newer guides cover choosing cacao pack sizes, working out group quantities and adding cacao to a café menu. For a floral variation, see cacao with rose powder.

Thinking of learning to facilitate?

Read online training versus the New Ross practical day and what to do after training. These link into the full training pathway.

Looking for more than cacao? Visit the Mother Earth Blog & Guides to explore rose, mushrooms, botanicals, recipes, practitioner advice and the latest articles.

If you're wondering what attending a circle is actually like, our first cacao circle guide covers the ordinary questions people often have before booking.

For the other parts of the practitioner network, our modalities guide explains how cacao facilitation differs from yoga, Reiki, breathwork and clinical work. And if you're giving cacao as a present, the Christmas cacao section is a useful starting point.