Cooking Up Cacao
Using The Cacao
The Cacao Liquor is made from lightly roasted ground cacao beans. There is nothing added to the mixture - this is pure 100% ceremonial Cacao. You can use it daily as a substitute for coffee by making a hot chocolate drink using about 20-30gms per day of the cacao depending on your needs. It can be made with water or milk and you can add chilli powder, nutmeg, cinnamon, cloves, or whatever you desire to spice it up.
Cacao Liquor is naturally bitter and is best sweetened with honey, agave syrup or maple syrup. This also makes it a versatile cooking ingredient and can be added to any sauces, curries, stews and casseroles to bring a depth and richness of flavour.
For those chocolatiers and pastry chefs amongst you, you can turn this Cacao Liquor into interesting chocolate and deserts.
For ceremonial use you need 42gms of Cacao Liquor and 250ml water per person. Bring water to the boil and once it is boiling add the cacao and stir until it dissolves, bring the water to simmer and stir till the mixture has thickened. It is advised to not to frequently use it ceremonially, as 42gms can be heavy on the adrenals after a while.
It keeps for a year and can be stored in the fridge, freezer or in a cool dark cupboard (but airtight).
The best is to experiment with the Cacao Liquor and nurture your own relationship with this plant.
Love Rebekah Shaman