Ceremonial Cacao

Shop cacao by origin

If you already know what you are looking for, go straight to the origin below. If you are new to cacao, keep scrolling for a practical guide to the differences.

• Guatemala: Entre Nubes, Caoba or Cahabón
• Venezuela: Sur del Lago
• Ecuador: Tena
• India: Amma Pure Cacao 500g, Amma Cardamom 500g or the full Amma India collection
• Infused cacao: Lion’s Mane Cacao or Chaga Cacao

Cacao is where Mother Earth started

Before Mother Earth grew into Matcha, tea, botanicals, mushrooms and training, there was Just Cacao. Cacao was the starting point and it is still right at the centre of what we do.

We now stock cacao from Guatemala, Venezuela, Ecuador and India, with each origin kept clear rather than treating cacao as one generic product.

What ceremonial cacao actually is

Our pure ceremonial cacao is whole cacao ground into a paste or block with the naturally occurring cacao butter still there. That is different from cocoa powder, where much of the cacao butter is normally removed, and different again from sweetened drinking chocolate.

Ceremonial cacao is not a protected legal grade with one universal rulebook. The useful questions are simpler: what is in it, where is it from, who is behind it, is the origin clear, and does it taste good in the cup?

Read the full guide to ceremonial cacao.

Four cacao origins

Guatemala

Our Guatemalan range includes Entre Nubes, Caoba and Cahabón. We keep them separate because origin, flavour and the communities behind them matter. Meet the three Guatemalan cacao origins.

Venezuela

Our Venezuelan cacao comes from Sur del Lago and has its own place in the range rather than being treated as a generic dark block.

Ecuador

Our Ecuador cacao comes from Tena. Compare Venezuelan and Ecuadorian cacao.

India

Amma cacao from India brings a different origin into the Mother Earth range, including Pure 500g cacao, Cardamom Cacao and the LOVE, HEAL, EMPOWER, FOCUS and RELAX AmmaBars. Mother Earth stocks Amma in Ireland for customers here and across Europe.

Explore Amma cacao from India or read the Amma cacao guide.

How I make cacao at home

For an everyday cup, I usually think in the 15–25g range rather than jumping straight to a large ceremonial serving. Chop or break the cacao, add hot water or warm milk, then whisk or blend until smooth. Adjust the amount and liquid to the taste and texture you actually like.

A bigger serving is not automatically a better one. If you are new to cacao, start smaller and see how it suits you.

See the simple preparation guide or try three easy cacao recipes.

For home, practice or professional use

Cacao can be a good warm drink at home, part of a personal practice, or something used by trained facilitators and practitioners. It does not need to become a big ceremony to be worthwhile.

If you want to explore professional use, see our Cacao Facilitator Training pathway. Practitioners, cafés, studios and shops can also use our wholesale and trade route.

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